Ingredients
| Large eggs |
10
|
| Nonfat milk |
1/4 cup
|
| 4 oz. can of chopped green chilies, drained |
1
|
| Chopped onion |
1/2 cup
|
| Taco seasoning |
1 tbsp.
|
| Garlic powder |
1/4 tsp.
|
| Unsalted butter |
2 tbsp.
|
| Shredded Monterey Jack cheese, divided |
1 cup
|
| 8-inch flour tortillas |
6
|
| Unsalted butter |
1
|
| Chopped avocado, sour cream, pico de gallo, cilantro |
For garnish (optional)
|
Directions
- PREHEAT oven to 350°F. SPRAY a 13 x 9-inch baking dish with cooking spray. SET ASIDE.
- COMBINE eggs, milk, chilies, onion, taco seasoning, and garlic powder in a large bowl.
- MELT butter in a large skillet. POUR in egg mixture. COOK on medium heat, gently drawing mixture across the bottom and sides of the pan, forming large curds, until eggs are thickened and no visible liquid egg remains.
- During the last minute, STIR in 1/2 cup of the cheese.
- Meanwhile, HEAT tortillas according to package directions. DIVIDE the egg mixture evenly and PLACE it in the center of the tortillas. ROLL up.
- PLACE tortillas, seam side down, in prepared dish. SPOON enchilada sauce over top of enchiladas. SPRINKLE with remaining 1/2 cup cheese.
- BAKE 12 to 15 minutes or until the filling is hot and the cheese is melted. GARNISH each tortilla with avocado, sour cream, pico de Gallo, and cilantro, as desired.
Insider Tips
- Substitute shredded Mexican Blend or Colby cheese for the Monterey Jack.
- For a spicier version, use canned hot chopped chilies and Jalapeno Jack cheese.
- This recipe is an excellent source of protein, vitamin A, and choline, and a good source of folate.
Nutritional Info
Per Serving: 1/6 of Recipe
| Calories |
407
|
| Total fat |
21 g
|
| Saturated fat |
10 g
|
| Polyunsaturated fat |
2 g
|
| Monounsaturated fat |
6 g
|
| Cholesterol |
337 mg
|
| Sodium |
1198 mg
|
| Carbohydrates |
33 g
|
| Dietary Fiber |
2 g
|
| Sugar |
6 g
|
| Protein |
21 g
|
| Vitamin A |
211 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
56 mcg
|
| Choline |
250 mg
|
| Calcium |
211 mg
|
| Iron |
2 mg
|
| Potassium |
174 mg
|