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Breakfast Enchiladas Recipe - No Diets Allowed #Food #Foodie #Enchiladas

Breakfast Enchiladas


For the filling

  • ½ lb ground beef
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • ¼ cup scallions chopped (plus more for serving)
  • 1 1/2 teaspoon salt divided
  • Freshly ground pepper
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 6 eggs

For the Cheese Sauce

  • 6 oz can low fat evaporated milk
  • 1 tablespoon cornstarch
  • ½ jalapeno chopped
  • 8 oz low fat cheddar cheese divided
  • ½ teaspoon kosher salt
  • 6 whole wheat tortillas


  1. Heat 1 tablespoon of olive oil in a skillet over medium-low heat, add chopped onion and cook for a few minutes until translucent. Add minced garlic and cook for 1 minute or until fragrant. Turn up the heat to medium and add the ground beef and cook, stirring for about 5 minutes. Stir occasionally until all the meat is browned. Add spices (1 teaspoon of salt, freshly ground pepper, paprika and Italian seasoning) and scallions. Remove from heat and set aside. Test for seasoning adjustments.

  2. In a non-stick frying pan or skillet, brush a very small amount of olive oil and heat it up over medium high heat. Whisk the 6 eggs with ½ tsp of kosher salt and freshly ground pepper in a bowl. Once the frying pan is hot, add the eggs. Wait a minute, without stirring so the bottom cooks slightly. It might take a minute and a half. Drag a spatula around the bottom of the pan to make large curds of eggs. Stir slightly for a couple minutes to cook the eggs and form large curds or scrambled eggs. Don’t over stir or you’ll end up with small curds. The eggs should be cooked for a couple minutes only. If they look done in the pan, means they’re overcooked. You want to remove them from the pan when they seem to be just set, with some moisture still. Remove the eggs to a large bowl. Add the ground beef and 1/3 of the cheese sauce to the eggs. Mix until combined.

For the Cheese Sauce

  1. In a small saucepan, whisk evaporated milk with cornstarch until combined. Add cheese and salt to the pan and the jalapeno. Over medium-low heat, stir ingredients until cheese is melted and sauce is thickened. Don’t let it stick to the bottom of the pan. Keep stirring with a wooden spoon until a smooth sauce has formed. Set aside.

  2. Pre-heat oven 375F. Brush the bottom of a 9x13” pan with very little olive oil. Fill each tortilla with some of the egg/meat/cheese filling and fold the sides over, like a closed taco. Line them up in the pan. If the sides of the tortilla don’t stay down, don’t worry, once you pour some sauce over the tortillas it will be heavy and the sides will stay closed. Pour the remaining cheese sauce over the tortillas. Cover pan with foil and bake for 20 minutes. Remove foil, add remaining shredded cheese, and bake another 5-10 minutes to brown the top or place under a broiler for 2 minutes, until browned and goldenlicious.

  3. Serve with Avocado Salsa if desired.