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Breakfast Enchiladas

Photo: Hector Sanchez Styling: Caroline M. Cunningham

Active time 20 mins
Total time 1 hr
Yield

Serves 6 (serving size: 2 tortillas)

Remove eggs from stovetop while they're still a bit wet; they'll finish cooking in the oven. To make this a day ahead, go through Step 2; cover and chill the casserole. Let stand at room temperature about 20 minutes before baking.

Ingredients

  • 2 tablespoons (1 oz.) unsalted butter
  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped sweet onion
  • 12 large eggs
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons water
  • 1 (16-oz.) jar salsa verde
  • 12 (6-in.) flour tortillas
  • 2 1/2 cups (10 oz.) shredded Colby Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • Cheese Sauce
  • Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

How to Make It

  1. Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)

  2. Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.

  3. Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.