Best 6 Eggchilada Recipes

ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
• In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
• Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

EGGCHILADAS

Steps:

• Fry bacon until crisp.
• Saute vegetables in a little butter.
• Beat eggs & water.
• Cook eggs in 2 T. butter until firm.
• Add vegetables and bacon (crumbled).
• Put 1/3 cup egg mixture into each tortilla and then role up.
• Place each, side by side, into a 9" x 13" baking dish. Repeat until all ingredients are used.
• Bake at 350 degrees for 30 minutes.
• Option: Cheese may be added to eggs, sauce or sprinkled over the top.

EGGCHILADA

Steps:

• Beat eggs and pour into a non-stick skillet over medium heat.
• Swirl pan over heat as you draw a large spoon across sides scraping into center of skillet.
• Cook until eggs are thickened, but still moist. Fold in salsa and cheese.
• Spread egg mixture down center of tortilla. Roll tortilla around eggs.
• Garnish with salsa and sour cream, if desired.

EGG ENCHILADAS

Steps:

• Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
• Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
• In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
• Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
• Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
• Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).