Breakfast enchiladas
Tortillas rolled around soft scrambled eggs, peppers, green chiles and cheese, smothered in red enchilada sauce and baked bubbly, and you can build them the night before.
- 55 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 6
- About $2.77 a serving
- 590 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 tbsp butter
- 1 red bell pepper, diced
- ½ yellow onion, diced
- 10 large eggs
- ¼ cup milk
- 1 can diced green chiles, 4 oz
- 2½ cups Mexican blend cheese, divided
- 2 cans red enchilada sauce, 10 oz each
- 8 flour tortillas, 8-inch
- ½ cup sour cream
- 2 tbsp cilantro, chopped (optional)
From your pantry
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 590 calories, 28 g protein, 40 g carbs and 35 g fat, and costs about $2.77 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No red bell peppers? Yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No milk? Half-and-half works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No flour tortillas? Whole wheat tortillas work.
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. the bell pepper and onion.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
the butter in a large nonstick over medium heat and cook the pepper and onion until soft, about 5 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 5 min
the eggs, milk, salt and pepper. to low, pour the eggs into the and stir slowly until just set with no runny egg left, 3 to 4 minutes.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Low heatTimer: 3 min 30 sec
Dolly’s tip: Keep them soft and a little glossy. They bake again in the sauce.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Take the pan off the heat and stir in the green chiles and 1 cup of the cheese.
Spread ½ cup enchilada sauce in a 9x13 baking dish. Spoon the egg filling down the middle of each tortilla, roll it up and lay it seam side down in the dish.
Pour the rest of the sauce over the top, making sure the ends are covered, and scatter over the rest of the cheese.
Dolly’s tip: Sauce on the ends keeps the tortilla tips from drying out and turning hard.20 to 25 minutes, until bubbling at the edges. If you made them ahead, bake straight from the fridge for 30 to 35 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 22 min 30 sec
Let them 5 minutes, then top with sour cream and cilantro.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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