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Prep Time : 15min
Cook Time : 10min
Course : Breakfast
Special : Easy
Type of Prep : Bake
Cuisine : Mexican
 
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Breakfast Enchiladas

From Chelsie Kenyon,
Your Guide to Mexican Food.
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This recipe turns a dinner favorite into a breakfast favorite. Also makes a great addition to your brunch menu.

INGREDIENTS:

  • 6 eggs, cooked scrambled with a pinch of salt
  • 6 corn tortillas
  • 3 tablespoons oil
  • 3 cups of green chile sauce
  • 1 1/2 cups grated queso blanco or jack cheese
  • 1/4 cup cotija, crumbled
  • 1 teaspoon serrano chile, seeded and diced (optional for spiciness)*

PREPARATION:

Brush oil onto tortillas and bake in a 400 degree oven for 5 minutes. Turn oven down to 300 degrees.

Fill each warm tortilla with eggs and shredded cheese. Fold the edges over to form a roll and turn over seam side down. Place in a baking dish. Continue with the rest of the tortillas.

Drizzle sauce over the top of the enchiladas and bake in 300 degree oven for 8-10 minutes, or until cheese is melted.

Sprinkle cotija cheese over the top and serve immediately.

*Add serrano chile to eggs before scrambling them.

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