Description
Delicious and customizable breakfast enchiladas filled with chicken, eggs, and cheese, topped with salsa.
Ingredients
Scale
- 8 corn or flour tortillas
- 1 cup cooked, shredded chicken
- 1 cup scrambled eggs
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup salsa
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add shredded chicken and cook for about 2 minutes.
- Add scrambled eggs, cumin, garlic powder, salt, and pepper. Mix well and cook for another 3-4 minutes.
- Take one tortilla and add a few spoonfuls of the chicken and egg mixture. Top with salsa and cheese.
- Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Pour the rest of the salsa over the enchiladas and sprinkle remaining cheese on top.
- Bake in the preheated oven for about 20-25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
These enchiladas are a great way to use leftovers and can be customized based on your tastes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg