This is my favorite kind of meal. Lightning fast. Delicious. And you can make this for dinner or breakfast—aka “brinner”. The best of two worlds!
The recipe hails from the wonderful Pioneer Woman. I heart her. She regularly makes me laugh, and I am in awe of her photography. My pictures are okay, but I don’t derive enough personal enjoyment to invest my time into improving my skills or money to upgrade my camera. But I do absolutely admire and marvel at those who take beautiful pictures. Ree is one of those photographers who make it look effortless. And it’s not. Otherwise we’d all be amazing photographers, including me!
However, like Ree, I am a person who enjoys great food—like these enchiladas. They really hit the spot. The scrambled eggs are optional, but my favorite omelette has green chilies in it, making it a natural addition for me.
Green Chile Enchiladas with Scrambled Eggs
- 1 onion diced
- 2 tbsp butter
- 1 can 15 oz green enchilada sauce
- 2 cans 4 oz chopped green chilies
- 8 flour tortillas
- 8 eggs
- 2 cups grated Cheddar or Mexican Cheese blend
- sour cream, salsa or pico de gallo, guacamole or avocado optional toppings
- In a medium skillet, saute onions with the butter over medium-low heat until the onions are golden brown. Add green enchilada sauce and green chilies to onion mixture and heat until very warm.
- Lightly butter one side of each tortilla. Heat, butter side down, in a non-stick skillet over medium heat. Sprinkle cheese over each tortilla. Remove from skillet once cheese is melted and tortilla is lightly toasted. Repeat with remaining tortillas.
- Beat eggs in a medium bowl and salt and pepper to taste. Melt a tablespoon of butter in non-stick skillet (the same one you used to heat the tortillas) and add the eggs. Stir until the eggs are set and remove from heat.
- To serve, stack two cheesy tortillas on top of one another. Cover with green chile sauce and eggs. Top with your favorite toppings, such as salsa, sour cream, pico de gallo or guacamole/avocado slices.