Breakfast Egg Enchiladas
Makes 8-10 servings
Cook Time: 25-35 minutes

Ingredients:
6 Mama Lupe’s Flour Tortillas
1 (4 oz.) can diced green chilies, drained
12 eggs
1/2 cup milk
1 1/4 cups sliced fresh mushrooms
2 cups (8 oz.) shredded Cheddar & Monterey Jack cheese blend
1/2 cup green bell pepper strips
1 tablespoon oil
1/4 cup chopped red bell pepper
1 (10 oz.) can mild enchilada sauce

Directions:
Remove tortillas from refrigerator. Heat oven to 350° F. Grease 13”x9” baking dish. Place tortillas in bottom of pan, overlapping edges of tortillas. In large bowl, beat eggs & milk until well blended. Stir in shredded cheese, red pepper & green chilies. Pour egg mixture over tortillas. Bake for 25-35 minutes or until knife inserted in center comes out clean. Meanwhile, a small saucepan saute’ mushrooms and green pepper strips in oil until tender. Add enchilada sauce; heat thoroughly. Serve over egg bake. Makes 8-10 servings.

 
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