This hearty and delicious recipe was inspired by two recipes: the filling from Recipe #319626 and the sauce from Recipe #214861. We really enjoy this for brunch!
Provided by Starrynews
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
- Stir in cumin and oregano before adding the chopped tomatoes.
- Allow sauce to simmer and thicken, about 10 minutes.
- Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
- Saute onion until translucent.
- Add chilies, cumin, chili powder, and chopped eggs and warm through.
- Remove from heat and mix in cheese.
- Place filling evenly in the center of each tortilla and roll. Place in a lightly greased baking dish.
- Cover enchiladas with sauce and top with cheese.
- Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.
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