Ingredients
Scale
- 8 large flour tortillas
- 6 eggs, scrambled
- 1 cup cooked shredded chicken or sausage
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onions and bell peppers until tender.
- Add cooked meat and set aside.
- Scramble eggs in a bowl, then cook in a non-stick pan until fluffy.
- Wrap tortillas around egg mixture and meat mixture, then place seam-side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted.
Notes
- Use a mild or spicy enchilada sauce based on preference.
- Can be prepared ahead and refrigerated before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Vegetarian Option Available
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg