Scrambled Egg Enchiladas

By The Canadian Living Test Kitchen

108 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	608608 cal
pro	29 g29g pro
total fat	32 g32g total fat
sat. fat	13 g13g sat. fat
carb	50 g50g carb
fibre	3 g3g fibre
chol	243 mg243mg chol
1	-
sodium	251 mg251mg sodium
% RDI:	-
calcium	2929 calcium
iron	2727 iron
vit A	3030 vit A
vit C	115115 vit C
folate	2525 folate

More great recipes from this menu:

Brighten brunch with a taste of the Southwest: tortillas bursting with scrambled eggs, chorizo sausage and mild green chili sauce. If you use cooked chorizo, just dice and go; if using raw chorizo, remove it from the casings and cook, breaking up with a spoon.

Ingredients

2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 1cup cupeach chopped sweet red and green pepper
2 cloves garlic , minced2 2cloves garlic, minced
4 4chorizo sausagechorizo sausages or hot Italian sausages, cooked and crummbled
2 potatoes , cooked, peeled and diced2 2potatopotatoes, cooked, peeled and diced
8 eggs , beaten8 8eggeggs, beaten
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp hot pepper sauce 1/4 1/4tsp tsphot pepper sauce
1 Pinch pepper 1 1Pinch Pinchpepper
1 cup shredded Monterey Jack cheese 1 1cup cupshredded Monterey jack cheese
8 large flour tortillas 8 8large flour tortillaflour tortillas
Salsa , optionalSalsa, optional
Sauce:
2 tbsp butter 2 2tbsp tbspbutter
3 tbsp all purpose flour 3 3tbsp tbspall purpose flour
1-1/2 cups chicken stock 1-1/2 1-1/2cups cupschicken stock
3/4 cup light sour cream 3/4 3/4cup cuplight sour cream
2 2cans cans(each 4.5 oz/127 mL) chopped green chiles, drained
1 cup shredded Monterey Jack cheese 1 1cup cupshredded Monterey jack cheese
1 cup finely chopped sweet red peppers 1 1cup cupfinely chopped sweet red peppersweet red peppers

Preparation

In large skillet, heat oil over medium-high heat; sauté onion, red and green peppers, and garlic until softened, about 3 minutes. Stir in sausage and potatoes; cook, stirring, until heated through.

In bowl, beat eggs with 1/4 cup (50 mL) water, salt, hot pepper sauce and pepper; pour over potato mixture. Reduce heat to low; cook, stirring, until eggs are almost set but still moist. Stir in cheese.

Spoon one-eighth of the egg mixture along centre of each tortilla; roll up and place, seam side down, in 13- x 9-inch (3 L) gla3/4 baking dish. (Make-ahead: Cover and refrigerate for up to 1 day.)

Sauce: In saucepan, melt butter over medium heat; stir in flour. Whisk in stock, 1/2 cup (125 mL) at a time; cook, stirring, until sauce comes to boil and thickens, about 3 minutes. Remove from heat; stir in sour cream and chilies. (Make-ahead: Cover and refrigerate for up to 1 day.)

Spread sauce over tortillas. Sprinkle with cheese and red pepper.

Bake in 425°F (220°C) oven until hot and bubbly, 20 to 25 minutes. Serve with salsa (if using).

Additional information : Tip: If you're pressed for time, you can omit the sauce and substitute 11/2 to 2 cups (375 to 500 mL) purchased salsa and a sprinkle of shredded Monterey Jack cheese.

Source : Holiday Best: 2002