Scrambled Egg Enchiladas
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 608 |
| pro | 29 g |
| total fat | 32 g |
| sat. fat | 13 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 243 mg |
| 1 | - |
| sodium | 251 mg |
| % RDI: | - |
| calcium | 29% |
| iron | 27% |
| vit A | 30% |
| vit C | 115% |
| folate | 25% |
Suggested Recipes
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2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 cup (250 mL) each chopped sweet red and green pepper
2 cloves garlic, minced
4 chorizo or hot Italian sausages, cooked and crumbled
2 potatoes, cooked, peeled and diced
8 eggs, beaten
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot pepper sauce
pinch pepper
1 cup (250 mL ) shredded MontereyJack cheese
8 large flour tortillas
salsa (optional)
Sauce:
2 tbsp (25 mL) butter
3 tbsp (50 mL ) all-purpose flour
1-1/2 cups (375 mL) chicken stock
3/4 cup (175 mL) light sour cream
2 cans (each 4.5 oz/127 mL) chopped green chilies, drained
1 cup (250 mL) shredded Monterey jack cheese
1/4 cup (50 mL) finely chopped sweet red pepper
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).
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.
Tags:
Cheese/Other Dairy; Vegetables; Meat-Pork; Eggs; Breakfast and Brunch; Bake;
Source
Holiday Best: 2002
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