Breakfast Enchiladas
Start your day with a burst of flavor by indulging in these delicious breakfast enchiladas, packed with fluffy scrambled eggs, cheese, and zesty salsa.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 4 large flour tortillas
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sliced jalapeños optional
- Lime wedges for serving
- Additional salsa for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk the eggs and season with salt and pepper.
- Heat olive oil in a skillet over medium heat.
- Add the eggs to the skillet and scramble until fully cooked.
- Lay a tortilla flat and add a portion of scrambled eggs in the center.
- Top the eggs with shredded cheese and a spoonful of salsa.
- Roll the tortilla tightly around the filling.
- Place the rolled enchiladas seam side down in a baking dish.
- Pour additional salsa over the top and sprinkle with green onions.
- Bake in the preheated oven for 15–20 minutes until cheese is melted and bubbly.
Nutrition
Calories: 250kcal | Carbohydrates: 2g | Protein: 20g | Fat: 15g | Fiber: 1g