Eggchilada

Transform your breakfast routine with this irresistible Eggchilada recipe, a fusion of creamy scrambled eggs and classic enchilada flavors baked to perfection. Soft corn tortillas are filled with fluffy, seasoned eggs and a blend of cheddar and Monterey Jack cheeses, then smothered in rich enchilada sauce and more melted cheese. Topped with fresh green onions, vibrant cilantro, and a dollop of tangy sour cream, this comforting dish is perfect for brunch, dinner, or meal prep. Ready in under 40 minutes, this recipe combines simplicity and bold flavors, making it a must-try for fans of breakfast burritos, enchiladas, or Tex-Mex-inspired meals.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 3

Ingredients

• 6 pieces large eggs
• 2 tablespoons milk
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 6 pieces corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup enchilada sauce
• 2 tablespoons olive oil
• 2 pieces green onions, chopped
• 2 tablespoons cilantro, chopped
• 0.5 cup sour cream

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.

Step 2

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring frequently, to form soft scrambled eggs. Remove from heat and set aside.

Step 4

Wrap the corn tortillas in a damp paper towel and microwave them for 20-30 seconds to make them pliable.

Step 5

On a flat surface, lay out a corn tortilla. Spoon a portion of scrambled eggs into the center, add a sprinkle of both cheddar and Monterey Jack cheese, and roll up the tortilla tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and eggs.

Step 6

Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated. Sprinkle the remaining cheese over the top.

Step 7

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.

Step 8

Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped green onions and cilantro.

Step 9

Serve warm with a dollop of sour cream on the side or on top. Enjoy your Eggchiladas!

Nutrition Facts

Serving size	1288.9 grams (1288.9g)

Amount per serving	% Daily Value*
Calories	2505

Total Fat 160.80g	206%
Saturated Fat 74.70g	374%
Polyunsaturated Fat 3.40g
Cholesterol 1397mg	466%
Sodium 4601mg	200%
Total Carbohydrate 168.50g	61%
Dietary Fiber 21.60g	77%
Total Sugars 17.10g
Protein 116.70g	233%

Vitamin D 277IU	1385%
Calcium 2166mg	167%
Iron 13mg	73%
Potassium 1349mg	29%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 18.0%

Carbs: 26.0%