- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- 8
Ingredients
- 8
- eggs
- 2 cups
- tomato salsa, divided
- 500 mL
- 2
- green onions, thinly sliced
- ½ tsp
- each salt and pepper
- 2 mL
- 2 tbsp
- butter
- 30 mL
- 1 ½ cups
- shredded Monterey Jack cheese, divided
- 375 mL
- 8
- corn tortillas
- 2 tbsp
- finely chopped fresh cilantro
- 30 mL
Directions
Step 1
Whisk eggs with ¼ cup (60 mL) salsa, 2 tbsp (30 mL) water, green onions, salt and pepper. Heat butter in large non-stick skillet over medium heat. Pour in egg mixture. Cook about 5 min., stirring frequently, until soft curds start to form. Sprinkle with ½ cup (125 mL) cheese. Cook 1 min. until cheese starts to melt. Remove from heat; let stand 5 min.
Step 2
Arrange scrambled egg mixture in strips in centre of tortillas. Roll up tortillas tightly; place seam-side down in greased 9 x 13-in. (3-L) freezer and oven-safe baking dish. (Make-Ahead: Cover baking dish tightly; freeze up to 2 weeks.)
Step 3
Preheat oven to 400°F (200°C). Top enchiladas with remaining 1 ¾ cup (425 mL) salsa and remaining 1 cup (250 mL) cheese. Cover baking dish with foil; bake 40 min. (longer, if from frozen), or until hot. Remove foil; bake another 15 min., until cheese is melted and bubbly. Garnish with cilantro. Serve with a tomato and cucumber salad, plus sliced ripe avocado.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 230
- Fat:
- 13 g
- Saturated Fat:
- 6 g
- Carbs:
- 17 g
- Fibre:
- 3 g
- Sugar:
- 2 g
- Cholesterol:
- 210 mg
- Protein:
- 12 g
- Sodium:
- 580 mg
