This recipe turns a dinner favorite into a breakfast favorite. Also makes a great addition to your brunch menu.
Prep Time: 15 minutes
Cook Time: 10 minutes
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.
