BREAKFAST ENCHILADAS FROM JONES DAIRY FARM
Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
Provided by Jones Dairy Farm
Categories Trusted Brands: Recipes and Tips Jones Dairy Farm
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
- Preheat oven to 350 degrees F.
- In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
- To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
- Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
- To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.
Nutrition Facts : Calories 699.2 calories, Carbohydrate 42.4 g, Cholesterol 467.6 mg, Fat 41.4 g, Fiber 4 g, Protein 40.2 g, SaturatedFat 20.4 g, Sodium 1544 mg, Sugar 3.4 g
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Dance Love
[email protected]I'm always looking for new breakfast recipes. This one looks like a keeper.
Sana siddique
[email protected]This recipe sounds amazing! I'm definitely going to give it a try.
Destiny Adkins
[email protected]I can't wait to try this recipe! It looks so delicious.
Andrew Drewing
[email protected]These enchiladas were a disappointment. The filling was bland, and the tortillas were soggy. I won't be making these again.
Sawkat Alam
[email protected]I thought these breakfast enchiladas were just okay. They weren't bad, but they weren't anything special either.
Adbhut Rai
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I'll probably try making them again with a milder salsa next time.
Saurav Budhathoki
[email protected]I've made these breakfast enchiladas several times now, and they're always a hit. They're perfect for a weekend brunch or a special breakfast.
Suga Ram Lama
[email protected]These breakfast enchiladas were a lifesaver on a busy weekday morning. They were quick and easy to make, and my whole family loved them.
Habib Hasan
[email protected]These enchiladas were easy to make and turned out great! I used ground turkey instead of sausage, and they were still really flavorful. I'll definitely be making these again.
Fabiqul Sumon
[email protected]I'm not a huge fan of enchiladas, but these breakfast enchiladas were surprisingly good! The sausage and eggs were a great combination, and the verde sauce was really tasty.
Heavenly Baldwin
[email protected]These breakfast enchiladas were a hit with my family! They're easy to make and so delicious. I especially loved the cheesy, flavorful filling.