Spicy Scrambled Egg Enchiladas Recipe
Ingredients
8 oz. tomato sauce
4 oz. green chilies, diced and divided
1/2 cup Kretschmer regular wheat germ, divided
2 tsp green onion, chopped
1 tsp vegetable oil
4 eggs
1/4 tsp oregano, crushed
Dash salt
1/2 cup Monterey Jack cheese, grated and divided
4 flour or corn tortillas
Directions
Combine tomato sauce, half the chilies, 2 T. (30 mL) of the wheat germ and the green onion.
Mix well.
Heat oil in a skillet.
Add eggs, remaining chilies and wheat germ, oregano and salt.
Stir to combine, breaking up the eggs.
Cook over medium-low heat for 2 to 2 1/2 minutes until eggs are softly set.
Stir in half the cheese.
Remove from heat.
Spread 2 T. (30 mL) of the sauce on a side of each tortilla.
Divide egg mixture among tortillas and roll tip.
Place seam side down on ovenproof baking dish.
Top with remaining sauce and cheese.
Bake at 450°F (230°C) for 10 to 12 minutes until thoroughly heated.
Mix well.
Heat oil in a skillet.
Add eggs, remaining chilies and wheat germ, oregano and salt.
Stir to combine, breaking up the eggs.
Cook over medium-low heat for 2 to 2 1/2 minutes until eggs are softly set.
Stir in half the cheese.
Remove from heat.
Spread 2 T. (30 mL) of the sauce on a side of each tortilla.
Divide egg mixture among tortillas and roll tip.
Place seam side down on ovenproof baking dish.
Top with remaining sauce and cheese.
Bake at 450°F (230°C) for 10 to 12 minutes until thoroughly heated.
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