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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a spicy breakfast casserole. This can be served for brunch or dinner. Serve with a side of rice, beans and mangos. Ingredients:
2 tablespoons butter |
1 red bell pepper, chopped |
3 scallions, chopped |
1/2 cup ham, diced |
8 ounces sliced black olives, drained |
8 eggs |
8 flour tortillas |
8 ounces monterey jack pepper cheese |
10 ounces enchilada sauce |
1/2 cup salsa |
1 avocado, cut into 8 slices |
1/2 cup sour cream |
Directions:
1. Preheat oven to 350.
2. Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
3. Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
4. Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
5. Combine enchilada sauce and salsa together and pour evenly over enchiladas.
6. Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
7. Serve each enchilada with a slice of avocado and 1 T sour cream.
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