Breakfast Enchiladas
This enchilada can be enjoyed almost any time of day!
Ingredients
- 2 tbsp unsalted butter
- 3/4 cup red bell pepper chopped
- 1/2 cup sweet onion chopped
- 12 large eggs
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp water
- 1 jar salsa verde
- 12 flour tortillas
- 2 1/2 cups shredded Colby Jack cheese
- 2 tbsp fresh cilantro chopped
- cheese sauce
- halved grape tomatoes, chopped fresh cilantro, chopped avocado for topping
Instructions
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Preheat oven to 350°F. Melt the butter in large nonstick skillet over medium. Add bell peppers and onions and sauté until tender, about 4 to 5 minutes. Stir together eggs and the next 3 ingredients in a medium bowl. Add the egg mixture to bell pepper mixture in the skillet, and cook, without stirring, until the eggs begin to set on the bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Cook, stirring occasionally until eggs are thickened, about 6 to 7 minutes. (Don't over-stir!)
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Spread 2 tablespoons of salsa verde in the center of each tortilla. Spoon about 1/4 cup egg mixture over salsa and sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up the enchilada and place it, seam side down, in a lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
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Bake in the preheated oven until sauce is bubbly, 30 minutes. Serve with your favorite toppings.
