Prep Time: 15 Mins
Cook Time: 15 Mins
Makes: 6 Servings
10 large eggs
1/4 cup nonfat milk
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped onion
1 tablespoon taco seasoning
¼ teaspoon garlic powder
2 tablespoons unsalted butter
1 cup shredded Monterey Jack cheese, divided
6 (8-inch) flour tortillas
1 can (10 ounces) enchilada sauce
Chopped avocado, optional
Sour cream, optional
Pico de gallo, optional
TOAST bread. SPREAD with butter.
Meanwhile, SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.
TOP bread with avocado and tomato. SPRINKLE with cilantro. PLACE egg on top. SPRINKLE with salt and pepper if desired.
PREHEAT oven to 350°F. SPRAY a 13 x 9-inch baking dish with cooking spray; set aside.
COMBINE eggs, milk, chilies, onion, taco seasoning and garlic powder in a large bowl.
MELT butter in a large skillet. POUR in egg mixture. COOK on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains.
During last minute, STIR in 1/2 cup of the cheese.
Meanwhile, HEAT tortillas according to package directions. DIVIDE egg mixture evenly and PLACE on center of tortillas. ROLL up.
PLACE tortillas, seam side down, in prepared dish. SPOON enchilada sauce over top of enchiladas. SPRINKLE with remaining 1/2 cup cheese.
BAKE 12 to 15 minutes or until filling is hot and cheese is melted. GARNISH each tortilla with avocado, sour cream, pico de gallo and cilantro, as desired.
Nutrition information per serving (1 filled tortilla and sauce): 413 calories; 21g total fat; 341mg cholesterol; 1278mg sodium; 34g carbohydrate; 2g dietary fiber;
20g protein; 248.3mg choline.