A zesty Mexican flavored casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Layer tortillas in bottom of pan so that edges overlap.

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  • In a large bowl, beat together eggs and milk. Stir in cheeses, red pepper and green chiles. Pour egg mixture over tortillas.

  • Bake in preheated oven until eggs are set, about 25 to 35 minutes. Meanwhile, heat oil in a skillet or frying pan over medium heat. Add mushrooms and green pepper; saute until tender. Stir in enchilada sauce and heat until warmed through. Spoon enchilada sauce over baked eggs and serve.

Nutrition Facts

336 calories; protein 18.8g; carbohydrates 13.6g; fat 23.4g; cholesterol 320.4mg; sodium 493.6mg. Full Nutrition
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Reviews (19)

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Most helpful positive review

Rating: 4 stars
10/01/2008
I made this for dinner last night and it was really good. I made a few changes though so hence only 4 stars. 1- I scaled down the recipe to fit in a 8x8 pan. 2- I added some cumin and S&P to the egg mixture. 3- I made my enchilada sauce mixed with a can of cream of mushroom soup- try it it's SO good. 4- I used 1/2 onion 1/2 green pepper & 1/2 yellow pepper for veggies. 5- Next time I'll fry the corn tortillas before laying them in the pan. Overall this recipe is a really nice mexican dish. Easy fast and tasty! Will definitely make again. Read More
(18)

Most helpful critical review

Rating: 3 stars
04/03/2006
Okay. We made it exactly as the recipe stated but for us it just seemed to be missing something. It was super easy to throw together though so it may be a recipe that we will work with and see if it can be jazzed up a bit. Maybe some more cheese and a few other spices with the eggs. Read More
(7)
21 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/01/2008
I made this for dinner last night and it was really good. I made a few changes though so hence only 4 stars. 1- I scaled down the recipe to fit in a 8x8 pan. 2- I added some cumin and S&P to the egg mixture. 3- I made my enchilada sauce mixed with a can of cream of mushroom soup- try it it's SO good. 4- I used 1/2 onion 1/2 green pepper & 1/2 yellow pepper for veggies. 5- Next time I'll fry the corn tortillas before laying them in the pan. Overall this recipe is a really nice mexican dish. Easy fast and tasty! Will definitely make again. Read More
(18)
Rating: 5 stars
09/30/2007
We also used bacon cooked and diced up and used sharp chedder and pepperjack cheese. This was really good but hubby added some hot sauce to his. Will make again. Read More
(10)
Rating: 3 stars
04/02/2006
Okay. We made it exactly as the recipe stated but for us it just seemed to be missing something. It was super easy to throw together though so it may be a recipe that we will work with and see if it can be jazzed up a bit. Maybe some more cheese and a few other spices with the eggs. Read More
(7)
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Rating: 2 stars
01/05/2004
this didn't have the flavor I was looking for and in comparison to similar dishes was too eggy tasting. Read More
(6)
Rating: 4 stars
04/11/2006
This gets 3.5 stars for taste but because of the ease of preparation and also the 'uses things I usually have on hand' factor I give it 4. I added a little ground cumin to the sauce - it was a little bit bland. Read More
(6)
Rating: 5 stars
02/03/2004
I love Mexican Eggs!! This really is a tasty dish. I scambled the eggs first with veggies. Read More
(6)
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Rating: 4 stars
02/21/2006
This recipe was great but the cooking time was much different. I'd say about 50-60 mins minimum to get this recipe to brown on top and for the eggs to solidify. Otherwise great recipe. Read More
(6)
Rating: 5 stars
12/30/2009
This was amazing. Followed the recipe pretty much as it's written. I only used some roasted New Mexico Hatch green chilies. They were HOT - too hot for the kids but the family raved about it for days after. Simple and easy! Thanks!! Read More
(5)
Rating: 4 stars
07/12/2010
I really enjoyed this. I did make a few changes though and layered two lots of tortilla and egg then had two another layer of tortillas over the top and spread the sauce over that for the last ten minutes. I added the mushrooms to the egg mix rather than the sauce. Read More
(5)
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