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Egg Enchiladas Recipe
|Salad oil||1 1⁄2 Tablespoon|
|Onion||1 Small, chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomato sauce||15 Ounce (1 Large Can)|
|Chili powder||1 1⁄2 Teaspoon|
|Half and half/Milk||2 Tablespoon (Light Cream)|
|Chopped seeded canned green chili peppers||1 1⁄2 Tablespoon (California Chili)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Shredded cheddar cheese||3⁄4 Cup (12 tbs)|
Calories 848 Calories from Fat 455
% Daily Value*
Total Fat 51 g78.5%
Saturated Fat 22.2 g111.1%
Trans Fat 0.2 g
Cholesterol 603.8 mg
Sodium 846.1 mg35.3%
Total Carbohydrates 65 g21.7%
Dietary Fiber 8 g31.9%
Sugars 15.8 g
Protein 33 g66%
Vitamin A 78.6% Vitamin C 109.9%
Calcium 51.6% Iron 36.3%
*Based on a 2000 Calorie diet
Add onion and green pepper and cook, uncovered, until limp.
Add tomato sauce and chili powder; simmer, uncovered, for about 10 minutes.
Beat eggs lightly with half-and-half; add chiles, and salt and pepper to taste.
Melt butter in frying pan over medium-low heat; add eggs and cook until softly set; keep warm.
Dip each tortilla in hot tomato sauce until soft; spoon 1/4 of the scrambled eggs down center.
Turn part of tortilla over filling, roll, and place seam side down in a shallow baking dish.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler 4 inches from heat until cheese melts (about 3 minutes).