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Spicy Scrambled Egg Enchiladas Recipe
|Tomato sauce||8 Ounce|
|Green chilies||4 Ounce, diced and divided|
|Wheat germ||1⁄2 Cup (8 tbs), divided (Kretschmer Regular)|
|Green onion||2 Teaspoon, chopped|
|Vegetable oil||1 Teaspoon|
|Oregano||1⁄4 Teaspoon, crushed|
|Monterey jack cheese||1⁄2 Cup (8 tbs), grated and divided|
|Tortillas||4 (Flour Or Corn)|
Serving size: Complete recipe
Calories 1263 Calories from Fat 500
% Daily Value*
Total Fat 58 g88.6%
Saturated Fat 21.5 g107.4%
Trans Fat 0 g
Cholesterol 905.7 mg
Sodium 1568 mg65.3%
Total Carbohydrates 123 g41%
Dietary Fiber 23.2 g92.7%
Sugars 24.2 g
Protein 70 g139.9%
Vitamin A 92% Vitamin C 516.4%
Calcium 70.1% Iron 75%
*Based on a 2000 Calorie diet
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.