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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Great breakfast casserole for company. Adapted from the Creme de Colorado cookbook. If you don't have avocados or they are not ripe, you can substitute premade guacamole for the avocados. Ingredients:
1 garlic clove, minced |
1/2 onion, chopped |
1/4 cup butter |
1/4 cup flour |
2 cups milk, heated |
1 (7 ounce) can chopped green chilies (mild, medium, or hot ( i prefer a mix of medium or hot) |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
10 eggs |
2 avocados or 7 ounces guacamole |
8 flour tortillas |
3 cups shredded cheddar cheese or 3 cups monterey jack cheese or 3 cups mexican blend cheese |
1 cup sour cream |
2 tomatoes, chopped or 2 pico de gallo or 2 salsa |
Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, saute garlic, onion, and butter over high heat.
3. Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
4. Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
5. In a small bowl, mash avocados.
6. In a large skillet, scramble eggs until just set.
7. Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
8. Roll up and place seam side down in 13 x 9 baking dish.
9. Spoon remaining sauce over tortillas.
10. Sprinkle with cheese.
11. Bake 15-20 minutes.
12. Top with sour cream and chopped tomato.
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