I came up with this when I had leftover filling from making Chicken Enchiladas the night before. This was such a hit that the rest of the filling was used up over the next few days with a few of these!
Makes 2 eggchiladas.
Ingredients:
8 tablespoons Chicken Enchiladas filling
2 tortillas
4 eggs (2 yolks, 4 whites)
3 tablespoons milk
Italian Spice Blend: salt, pepper, garlic, oregano, basil
1/3 cup shredded cheese
hot Sauce
Preparation:
1. Whisk together eggs, milk and spices in a small bowl. Pour in medium skillet.
2. Scramble eggs.
3. Place chicken enchilada filling in microwave safe bowl.
4. Form 2 6-inch strips with the eggs in the skillet. Sprinkle with cheese. Let melt.
5. Heat enchilada filling in microwave for 40 seconds. Stir.
6. Spread 4 tablespoons of enchilada filling on bottom third of each tortilla. Cover with strip of eggs. Roll tightly. Serve with hot sauce.
Makes 2 eggchiladas.
Ingredients:
8 tablespoons Chicken Enchiladas filling
2 tortillas
4 eggs (2 yolks, 4 whites)
3 tablespoons milk
Italian Spice Blend: salt, pepper, garlic, oregano, basil
1/3 cup shredded cheese
hot Sauce
Preparation:
1. Whisk together eggs, milk and spices in a small bowl. Pour in medium skillet.
2. Scramble eggs.
3. Place chicken enchilada filling in microwave safe bowl.
4. Form 2 6-inch strips with the eggs in the skillet. Sprinkle with cheese. Let melt.
5. Heat enchilada filling in microwave for 40 seconds. Stir.
6. Spread 4 tablespoons of enchilada filling on bottom third of each tortilla. Cover with strip of eggs. Roll tightly. Serve with hot sauce.