I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Scrambled Eggchiladas
...in your mind.
Scrambled Eggchiladas

Scrambled Eggchiladas

Makes 4 enchiladas - This combines so many of my favorites into one perfect breakfast: eggs, refried beans, tortillas, eggs - you get the idea.

Ingredients

  • 1 tablespoon veg or canola oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup diced green chilies
  • 4 eggs, beaten
  • Kosher salt & fresh ground pepper
  • 3/4 cup Monterey Jack cheese
  • 8 ounces refried beans, warmed up a bit
  • 4 flour tortillas
  • 1 cup whipping cream
  • Sour cream & green salsa for ganish

Directions

  1. Preheat oven to 350
  2. Heat oil in a non stick pan over medium heat and add onions and diced chilies - cook until softened
  3. Pour in eggs, add 1/4 cup of the cheese, season with salt & pepper and stir constantly until mostly set - remove from heat
  4. Pour half the cream in the bottom of a 9x9 baking dish
  5. Spread 1/4 of the beans on a tortilla and add 1/4 of the eggs
  6. Roll up and put in baking dish - repeat with remaining 3
  7. Top with rest of cheese and then drizzle with remaining cream
  8. Bake until starting to get brown and get bubbly
  9. Serve with sour cream and salsa
Scrambled Eggchiladas

Scrambled Eggchiladas

Makes 4 enchiladas - This combines so many of my favorites into one perfect breakfast: eggs, refried beans, tortillas, eggs - you get the idea.

Ingredients

  • 1 tablespoon veg or canola oil
  • 1/2 cup yellow onion, diced
  • 1/3 cup diced green chilies
  • 4 eggs, beaten
  • Kosher salt & fresh ground pepper
  • 3/4 cup Monterey Jack cheese
  • 8 ounces refried beans, warmed up a bit
  • 4 flour tortillas
  • 1 cup whipping cream
  • Sour cream & green salsa for ganish

Directions

  1. Preheat oven to 350
  2. Heat oil in a non stick pan over medium heat and add onions and diced chilies - cook until softened
  3. Pour in eggs, add 1/4 cup of the cheese, season with salt & pepper and stir constantly until mostly set - remove from heat
  4. Pour half the cream in the bottom of a 9x9 baking dish
  5. Spread 1/4 of the beans on a tortilla and add 1/4 of the eggs
  6. Roll up and put in baking dish - repeat with remaining 3
  7. Top with rest of cheese and then drizzle with remaining cream
  8. Bake until starting to get brown and get bubbly
  9. Serve with sour cream and salsa