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Scrambled Eggchiladas
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Scrambled Eggchiladas

Scrambled Eggchiladas

Makes 4 enchiladas - This combines so many of my favorites into one perfect breakfast: eggs, refried beans, tortillas, eggs - you get the idea.

Ingredients

  • 1 tablespoon veg or canola oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup diced green chilies
  • 4 eggs, beaten
  • Kosher salt & fresh ground pepper
  • 3/4 cup Monterey Jack cheese
  • 8 ounces refried beans, warmed up a bit
  • 4 flour tortillas
  • 1 cup whipping cream
  • Sour cream & green salsa for ganish

Directions

  1. Preheat oven to 350
  2. Heat oil in a non stick pan over medium heat and add onions and diced chilies - cook until softened
  3. Pour in eggs, add 1/4 cup of the cheese, season with salt & pepper and stir constantly until mostly set - remove from heat
  4. Pour half the cream in the bottom of a 9x9 baking dish
  5. Spread 1/4 of the beans on a tortilla and add 1/4 of the eggs
  6. Roll up and put in baking dish - repeat with remaining 3
  7. Top with rest of cheese and then drizzle with remaining cream
  8. Bake until starting to get brown and get bubbly
  9. Serve with sour cream and salsa
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