Spicy Scrambled Egg Enchiladas Recipe
Would you like to try a great in taste Spicy Scrambled Egg Enchiladas recipe? The marriage of the amazing flavors of Cheese with other ingredients is the secret to this Spicy Scrambled Egg Enchiladas. Pamper everyone with Spicy Scrambled Egg Enchiladas as Breakfast. You must try this 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.
