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Categories:
eggs green chiles green enchilada sauce flour tortillas Cheddar cheese Canadian bacon shredded Monterey Jack cheese sour cream salsa
Viewed: 88 - Published at: 7 years agoIngredients
- 12 eggs
- 1 (7 ounce) can diced green chiles, drained
- 2 (10 ounce) cans green enchilada sauce
- 1/3 cup half-and-half
- 12 (6 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- 1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced
- 1 cup shredded Monterey Jack cheese
- sour cream (optional)
- salsa (optional)
Method
- Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
- Preheat oven to 350 degrees F.
- In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
- To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
- Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
- To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.
