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Breakfast Enchiladas

Planning Time - 20 Mins 

Cook Time - 10 Mins 

Prepare Time - 30 Mins 

Yield - Makes 6 to 8 servings 


(1-pound) bundle hot ground pork hotdog 2 tablespoons spread or margarine 

4 green onions, daintily cut 

2 tablespoons slashed new cilantro 

14 huge eggs, beaten 

3/4 teaspoon salt 

1/2 teaspoon pepper Cheese Sauce 

(8-inch) flour tortillas 

1 cup (4 ounces) destroyed Monterey Jack cheddar with jalapeños 

Fixings: divided grape tomatoes, cut green onions, cleaved new cilantro 

The most effective method to Make It 

Stage 1 

Cook hotdog in an enormous nonstick skillet over medium-high warmth, mixing until wiener disintegrates and is never again pink. Expel from skillet; channel well, squeezing between paper towels. 

Stage 2 

Dissolve margarine in a huge nonstick skillet over medium warmth. Include green onions and cilantro, and sauté 1 moment. Include eggs, salt, and pepper, and cook, without mixing, until eggs start to set on base. Draw a spatula across base of dish to shape huge curds. Keep on cooking until eggs are thickened yet at the same time soggy; don't mix continually. Expel from heat, and tenderly overlap in 1/2 cups Cheese Sauce and wiener. 

Stage 3 

Spoon around 1/3 cup egg blend down the focal point of each flour tortilla; move up. Spot, crease side down, in a gently lubed 13-x-9-inch heating dish. Pour remaining Cheese Sauce uniformly over tortillas; sprinkle equally with Monterey Jack cheddar. 

Stage 4 

Prepare at 350° for 30 minutes or until sauce is bubbly. Present with wanted fixings. 

Culinary expert's Notes 

Get ready a large portion of the cheddar sauce formula on the off chance that you incline toward a lighter breakfast.