Breakfast Enchiladas

Name: Breakfast Enchiladas
Ingredients: 2 tablespoons (1 oz.) unsalted butter; 3/4 cup chopped red bell pepper; 1/2 cup chopped sweet onion; 12 large eggs; 1/2 teaspoon table salt; 1/4 teaspoon black pepper; 2 tablespoons water; 1 (16-oz.) jar salsa verde; 12 (6-in.) flour tortillas; 2 1/2 cups (10 oz.) shredded Colby Jack cheese; 2 tablespoons chopped fresh cilantro; Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

12 ingredients

3 steps

Ingredients

2 tablespoons (1 oz.) unsalted butter
3/4 cup chopped red bell pepper
1/2 cup chopped sweet onion
12 large eggs
1/2 teaspoon table salt
1/4 teaspoon black pepper
2 tablespoons water
1 (16-oz.) jar salsa verde
12 (6-in.) flour tortillas
2 1/2 cups (10 oz.) shredded Colby Jack cheese
2 tablespoons chopped fresh cilantro
Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

Directions

1

Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; saute until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)
2

Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
3

Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.