Mexican recipes
Breakfast chicken enchiladas
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65 min
Serves 8
Mexican
Ingredients
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1/4 cup chopped green bell pepper 60 ml chopped green bell pepper
- 1/4 cup chopped red bell pepper 60 ml chopped red bell pepper
- 2 cup shredded cooked chicken 480 ml shredded cooked chicken
- 8 (8 inch) flour tortillas 8 (8 inch) flour tortillas
- 2 cup shredded cheddar cheese 480 ml shredded cheddar cheese
- 4 eggs 4 eggs
- 2 cup milk 480 ml milk
- 1 tbsp flour 15 ml flour
- 1/4 tsp hot pepper sauce (Tabasco or similar) 1.2 ml hot pepper sauce (Tabasco or similar)
Method
Prepare the chicken filling
In a frying pan over medium heat add the vegatable oil and cook the onion, garlic and bell peppers for about 5 minutes, until soft. Add the chicken and stir well. Remove from heat.
Assemble the enchiladas
Preheat oven at 350 F.
Place about 3 tablespoons of the chicken mixture on a tortilla. Sprinkle with equal amount of the grated cheese. Roll the tortilla up tightly and place it, seam side down in a greased 13x9 inch baking dish. Repeat the process for the remaining tortillas.
Beat the eggs in a bowl. Add the milk, flour and pepper sauce and continue beating until you get a smooth mixture.
Pour the egg mixture over the tortillas, sprinkle with the remaining cheese and bake for 45 to 50 minutes until the egg mixture is set.
In a frying pan over medium heat add the vegatable oil and cook the onion, garlic and bell peppers for about 5 minutes, until soft. Add the chicken and stir well. Remove from heat.
Assemble the enchiladas
Preheat oven at 350 F.
Place about 3 tablespoons of the chicken mixture on a tortilla. Sprinkle with equal amount of the grated cheese. Roll the tortilla up tightly and place it, seam side down in a greased 13x9 inch baking dish. Repeat the process for the remaining tortillas.
Beat the eggs in a bowl. Add the milk, flour and pepper sauce and continue beating until you get a smooth mixture.
Pour the egg mixture over the tortillas, sprinkle with the remaining cheese and bake for 45 to 50 minutes until the egg mixture is set.
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