Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.

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  • 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

699 calories; protein 40.2g 80% DV; carbohydrates 42.4g 14% DV; fat 41.4g 64% DV; cholesterol 467.6mg 156% DV; sodium 1544mg 62% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2019
These are fantastic. I didn't have half-and-half so I used Greek yogurt. I'm not a fan of cheese so I used a lot less of that than the recipe states. We had these for dinner along with chips & salsa and some Mexican hominy (also from allrecipes) Read More