Ingredients
Scale
- 8 small flour tortillas
- 6 large eggs
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1/4 cup chopped onions
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Whisk eggs with cumin, salt, and pepper.
- Sauté onions until translucent, then add to eggs.
- Pour egg mixture into a skillet, scramble gently until just set.
- Fill each tortilla with scrambled eggs, cheese, salsa, and cilantro.
- Roll up tortillas and place in a baking dish.
- Top with remaining cheese and salsa.
- Bake for 20 minutes until bubbly and golden.
Notes
- Feel free to add cooked bacon or sausage for extra flavor.
- Serve with sour cream or avocado slices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 enchilada
- Calories: 320 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 180 mg