Tex-Mex Enchiladas


  1. PREHEAT oven to 350°F. SPRAY a 13 x 9-inch baking dish with cooking spray; set aside.

  2. COMBINE eggs, milk, chilies, onion, taco seasoning and garlic powder in a large bowl.

  3. MELT butter in a large skillet. POUR in egg mixture. COOK on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains.

  4. During last minute, STIR in 1/2 cup of the cheese.

  5. Meanwhile, HEAT tortillas according to package directions. DIVIDE egg mixture evenly and PLACE on center of tortillas. ROLL up.

  6. PLACE tortillas, seam side down, in prepared dish. SPOON enchilada sauce over top of enchiladas. SPRINKLE with remaining 1/2 cup cheese.

  7. BAKE 12 to 15 minutes or until filling is hot and cheese is melted. GARNISH each tortilla with avocado, sour cream, pico de gallo and cilantro, as desired.


  • 10 large EGGS
  • 1/4 cup nonfat milk
  • 1 can (4 oz.) chopped green chilies, drained
  • 1/2 cup chopped onion
  • 1 Tbsp. taco seasoning
  • 1/4 tsp. garlic powder
  • 2 Tbsp. unsalted butter
  • 1 cup shredded Monterey Jack cheese, divided
  • 6 (8-inch) flour tortillas
  • 1 can (10 ounces) enchilada sauce
  • GARNISH: chopped avocado, optional, sour cream, optional, pico de gallo, optional, cilantro, optional


Substitute shredded Mexican Blend or Colby cheese for the Monterey Jack.

For a spicier version, use canned hot chopped chilies and Jalapeno Jack cheese.

This recipe is an excellent source of protein, vitamin A and choline, and a good source of folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.