Egg Enchiladas
45 mins (prep 20, cooking 25)
14 ingredients
6 servings
These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

Categories:  served-hot , <-60-mins , north-american , breakfast , mexican , taste~mood , spicy , brunch , egg , low-carb , low-in... , eggs~dairy , time-to-make , presentation , vegetarian ,
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Serving Size (49.96 g)
Servings 6
Amount per Serving
Calories 68.3 Calories from Fat 40.05
% Daily Value *
Total Fat 4.45g 41.12%
Saturated Fat 1.04g 31.08%
Trans Fat 0.0g %
Cholesterol 3.45mg 6.9%
Sodium 112.5mg 28.12%
Total Carbohydrate 5.47g 10.94%
Dietary Fiber 0.88 g 21.12%
Sugars 4.12 g %
Protein 2.38g 28.55%
Vitamin A 615.62IU% Vitamin C 2.95mg%
Calcium 68.56mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salad oil, medium onion, green chilies, canned, salt and pepper, shredded cheddar cheese