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Spicy Scrambled Egg Enchiladas

Diabetic.Foodie's picture
  Tomato sauce 8 Ounce
  Green chilies 4 Ounce, diced and divided
  Wheat germ 1⁄2 Cup (8 tbs), divided (Kretschmer Regular)
  Green onion 2 Teaspoon, chopped
  Vegetable oil 1 Teaspoon
  Eggs 4
  Oregano 1⁄4 Teaspoon, crushed
  Salt 1 Dash
  Monterey jack cheese 1⁄2 Cup (8 tbs), grated and divided
  Tortillas 4 (Flour Or Corn)

Combine tomato sauce, half the chilies, 2 T. (30 mL) of the wheat germ and the green onion.
Mix well.
Heat oil in a skillet.
Add eggs, remaining chilies and wheat germ, oregano and salt.
Stir to combine, breaking up the eggs.
Cook over medium-low heat for 2 to 2 1/2 minutes until eggs are softly set.
Stir in half the cheese.
Remove from heat.
Spread 2 T. (30 mL) of the sauce on a side of each tortilla.
Divide egg mixture among tortillas and roll tip.
Place seam side down on ovenproof baking dish.
Top with remaining sauce and cheese.
Bake at 450°F (230°C) for 10 to 12 minutes until thoroughly heated.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1263 Calories from Fat 500

% Daily Value*

Total Fat 58 g88.6%

Saturated Fat 21.5 g107.4%

Trans Fat 0 g

Cholesterol 905.7 mg301.9%

Sodium 1568 mg65.3%

Total Carbohydrates 123 g41%

Dietary Fiber 23.2 g92.7%

Sugars 24.2 g

Protein 70 g139.9%

Vitamin A 92% Vitamin C 516.4%

Calcium 70.1% Iron 75%

*Based on a 2000 Calorie diet

Spicy Scrambled Egg Enchiladas Recipe