Breakfast Enchiladas


Breakfast Enchiladas

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Recipe Data


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    Servings and Ingredients

    Serves 8
    12 Hy-Vee large eggs
    ½ c. Hy-Vee skim milk
    ¾ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee black pepper
    1 (14.5 oz) can Hy-Vee diced tomatoes with green chilies, drained
    1 ½ c. Hy-Vee shredded cheddar cheese, divided
    8 (8-inch) Hy-Vee flour tortillas
    ½ c. Hy-Vee sour cream
    1 (16 oz) jar Hy-Vee salsa


    1. Preheat oven to 375 degrees.
    2. In a large bowl, whisk together eggs, milk, salt and pepper.
    3. Spray a large skillet with cooking spray and heat over medium heat. Add eggs and cook without stirring until eggs begin to set on bottom and around edge.
    4. Using a large spatula, lift and fold partially cooked eggs so the uncooked portion flows underneath.
    5. Stir in tomatoes and 1 cup cheese.
    6. Cook over medium heat until cooked, but still glossy and moist. Remove from heat.
    7. Place 1/2 cup of egg mixture down the center of each tortilla. Top with 1 tablespoon sour cream and roll up enchilada-style.
    8. Place tortillas seam-side down in a greased 9-by-13-inch baking dish. Top with salsa and remaining ½ cup cheese.
    9. Cover with foil and bake 15 to 20 minutes.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 21g
    • Cholesterol: 350mg
    • Sodium: 1250mg
    • Total Carbohydrates: 39g
    • Protein: 22g

    Daily Values

    Vitamin A 35%
    Vitamin C 35%
    Iron 25%
    Calcium 35%