Cheesy Egg Enchiladas

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It is spring time and our girls are in full egg production mode!  We have easily 8 or 9 dozen eggs in the fridge right now, so eggs will be featuring in many meals in the next few days!  These cheesy egg enchiladas are perfect for breakfast, lunch or dinner and are easy to make for even busy weeknight dinners.  Makes 4-5 main entrée servings

Ingredients:

3 tablespoons vegetable oil (divided)

3 cloves garlic, chopped

20 oz can diced tomatoes

12 eggs

salt & pepper to taste

10 small flour tortillas

chopped scallions (about 1/2 cup)

1 1/2 cups shredded cheddar cheese

Feel free to jazz this recipe up with some Mexican spices or replace the cheddar cheese with a Mexican cheese blend.  Instead of plain diced tomatoes, tomatoes with green chiles mixed in would be delicious!  Unfortunately, getting my picky kids to eat any of that is not going to happen!  When I make this recipe I actually have to remember not to add any scallions or tomatoes to a couple of the enchiladas for my youngest, so we are pretty far off from adding green chili peppers to dishes.

Instructions:

Preheat the oven to 350 degrees

Heat 1 tablespoon of oil and sauté the garlic.  Add the canned tomatoes and simmer on a low heat for 10 minutes

While the tomatoes are cooking, using the remaining oil in a small skillet to quickly brown each side of the tortillas.  Cook each side until they are just slightly brown and bubbly.  Lay out flat on paper towels

In a small bowl, beat the eggs, salt & pepper.  Scramble over a medium heat

Divide the scrambled eggs between the tortillas

Add some scallions to each one

Roll the tortillas and place in a 9×13 baking dish

Pour tomatoes & garlic over the top, then cover with shredded cheese

Bake for 20-25 minutes

This recipe was adapted from a recipe found in one of my most loved cookbooks “The Fresh Egg Cookbook” by Jennifer Trainer Thompson“The Fresh Egg Cookbook” by Jennifer Trainer Thompson.  This is my go to recipe book when I have an overabundance of eggs.  I love this book not just for all the delicious egg friendly recipes, but also for the beautiful photos and tips on raising healthy chickens!  This cookbook is a must have for any chicken owner!


3 comments

  1. Diane says:

    Hi Liz, This recipe looks awesome…I’ll have to try it sometime! I have a question though, about home-grown eggs in general. I’ve had a couple of recipes fall flat on me, and the only reason I can think of is the eggs…it’s the only thing different I did this time…use my girls’ eggs instead of store-bought. I had one cake rise like nobody’s business in the first half of baking, then I watched it totally deflate about half way through the baking time…no change in temp, no opening of the oven door…nothing…just all of a sudden pfft! Then, I made spaetzle(German home-made noodles). I’ve made em a million times before I got chickens, but this time, I used my girls’ eggs, and the dough was so sticky/”rubbery”, that the noodles clung back together the second they left the press. Any ideas what might be happening? Are my girls’ eggs too “potent” for some recipes? Any idea how I can balance this out? I’ve noticed also when I make crepes, they’re much more “stiff” than before I started using my girls’ eggs. I love the beautiful yellow color they give cakes and noodles and stuff, but they seem to make things a bit “gluey”. Any tips/help? Thanks!

    • Liz says:

      That is strange Diane – fresh eggs have a much firmer white that should make baked good rise up even better than store bought. Are you weighing your eggs? Most recipes generally call for graded “large” eggs. Large eggs weigh about 2 oz in the shell. Commercial farmers just raise one breed of chicken so will get similarly sized eggs. Backyard flocks tend to be mixed and are not usually production breed chickens. I know my girls lay everything from “extra small” to “jumbo”. It’s not a big deal in scrambled eggs but can make a huge difference in baking. You can buy an egg scale to help grade your eggs, or you can also measure them out. A “large” egg is generally about 1 tablespoon yolk and 2 tablespoon whites. Hope this helps!

      • Diane says:

        Yeah…I found the cake thing VERY strange, but that seems to be a different issue from the “sticky” “stiffness” of pasta and crepes…should I just use fewer eggs? :-\ I hate to do that cuz I love how yellow they make everything, and with fewer eggs, that gets toned down. Yes…I do weigh my eggs, cuz I also have a wide range…all the way from extra small to jumbo(only ever had two of those and they were double yolkers, though Mabel get’s REAL close sometimes with her big extra LONG eggs…really funny the variety of shapes I get from my girls, too..not just colors and sizes! LOL! ) I’ve been baking for a long time, and know the importance of egg size in certain recipes, but this kinda baffles me, cuz I’ve just never run into eggs that seem so “strong”(for lack of a better word)…They’re like little “super-eggs”! 🙂

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