- 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
Method
- 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.
Tips
Alternatively garnish with crumbled feta cheese and sliced green onions.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
