Breakfast Enchiladas from Jones Dairy Farm

Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 699 Calories

Ingredients

• 12 eggs
• 1 cup shredded Monterey Jack cheese
• 2 cups shredded Cheddar cheese
• ⅓ cup half-and-half
• 12 (6 inch) flour tortillas
• 1 teaspoon sour cream
• 1 (7 ounce) can diced green chiles, drained
• 2 (10 ounce) cans green enchilada sauce
• 1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced
• 1 teaspoon salsa

Recipe Instructions

Step 1

Preheat oven to 350 degrees F.

Step 2

Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.

Step 3

In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.

Step 4

To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.

Step 5

Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.

Step 6

To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.