Jon and I are huge fans of Mexican food and have a standing tradition of making big, yummy breakfasts on the weekend since we are kind of rushed with work during the week. I came across this recipe for breakfast enchiladas and now Jon wants me to make it every week! They are DELICIOUS! You can even prep the enchiladas the night before so in the morning all you have to do is pop them in the oven. These will definitely be a weekend staple on our menu.
8 tortillas (I used corn but flour would be just as delicious)
9 large eggs
2 tbsp butter
2 tbsp milk
2 tsp taco seasoning
1/2 tsp garlic powder
2 tbsp canned green chilies
3 green onions, diced
Salt and pepper to taste
1- 1.5 cup shredded Monterrey Jack or Colby Jack Cheese
1 can red enchilada sauce
1 cup diced tomatoes
1 avocado, sliced
1. In a large bowl, whisk together the eggs, milk, taco seasoning, green chilies, onions, garlic powder, salt and pepper.
2. Melt the butter into a large skillet pan and cook the egg mixture. When eggs are almost done, add 1/2 cup cheese and stir to melt
3. Fill tortillas with egg mixture, roll up, and place fold down in a greased baking dish.
4. Once tortillas are filled, top with enchilada sauce and remaining cheese (I did not use the entire can of enchilada sauce... your choice).
5. Bake at 350 degrees for 10-12 minutes or until cheese is melted and bubbling.
6. Top with tomatoes and avocado (and any other toppings of your choice) and enjoy!