If you are in the mood for a zesty and satisfying meal, try making Egg and Cheese Enchiladas. This delicious dish combines fluffy scrambled eggs and melty cheese, all wrapped up in soft tortillas and topped with a flavorful sauce. Whether you’re looking for a hearty breakfast, brunch, or even dinner, these enchiladas are sure to please everyone at the table.
Tips to Make the Egg and Cheese Enchiladas Recipe:
1. Use Quality Tortillas: Choose fresh, soft tortillas to ensure your enchiladas are easy to roll and delicious. Corn tortillas are traditional, but flour tortillas work great, too.
2. Pre-Cook the Eggs: Scramble the eggs until they are just set. Avoid overcooking, as they will continue to cook when baked in the oven.
3. Grate Your Own Cheese: Freshly grated cheese melts more smoothly than pre-shredded cheese, which contains anti-caking agents.
4. Customize Your Fillings: Feel free to add other ingredients like sautéed onions, bell peppers, or spinach for extra flavor and nutrition. Just make sure any added fillings are cooked and drained of excess moisture.
5. Use a Flavorful Sauce: A good enchilada sauce makes all the difference. You can use store-bought or homemade sauce, but make sure it complements the egg and cheese well.
6. Bake Until Bubbly: Bake your enchiladas in a preheated oven until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy. This usually takes about 15-20 minutes at 350°F (175°C).
Following these tips ensures your Egg and Cheese Enchiladas come out perfect every time. Enjoy this easy and tasty dish any time of the day!
How to Make Egg and Cheese Enchiladas Recipe?
Egg and Cheese Enchiladas Recipe
Equipment
- 1 Non-stick skillet For making scrambled eggs
- 1 Baking dish For baking the enchiladas
Ingredients
- 6 Eggs Lightly beaten
- 1 cup Cheddar cheese Shredded
- 1 tbsp Butter For scrambling eggs
- 8 Flour tortillas 8-inch size
- 2 cups Enchilada sauce
- to taste Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Heat butter in a non-stick skillet over medium heat.
- Add the lightly beaten eggs, season with salt, and scramble until cooked through. Remove from heat.
- Spoon some of the scrambled eggs onto each tortilla and sprinkle with a little cheese, reserving some cheese for topping.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, and diced tomatoes.
