Ok…admittedly, this recipe takes some time, but it is so worth it! The yummy, cheesy tortillas filled with delicious eggs and topped with a creamy sauce will make you forget all that! I promise. These enchiladas are great to make in advance and bake when you need them, so they are helpful if you are expecting weekend company. And I like it too as an option for the “not so crazy about meat” eaters, as well. This is a Southern Living recipe out of their Make Ahead Meals collector’s edition magazine.
2 T. unsalted butter
3/4 cup chopped red bell pepper
1/2 cup chopped sweet onion
12 large eggs
1/2 tsp. table salt
1/4 tsp. black pepper
2 T. water
1 (16 oz.) jar salsa verde (I just use regular salsa here)
12 (6-inch) flour tortillas
10 oz. shredded colby jack cheese (about 2 1/2 cups)
2 T. chopped fresh cilantro
Cheese Sauce, recipe follows
Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado
Preheat oven to 350 degrees. Melt butter in large nonstick skillet over medium heat. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir. Also, remove the eggs from the stovetop while they’re still wet; they’ll finish cooking in the oven.)
Spread 2 T. salsa in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 T. cheese and 1/2 tsp. cilantro. Roll up, and place, seam side down, in lightly greased 13 by 9 inch baking dish. Add Cheese Sauce and remaining cheese.
Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.
Serves 6
To Make Ahead: Complete the recipe, but don’t bake it. Cover and chill the casserole. Let stand at room temperature for 20 minutes before baking.
CHEESE SAUCE
Melt 1/4 cup salted butter in heavy saucepan over medium-low heat; whisk in 1/4 cup flour until smooth. Cook, whisking constantly, 1 minute. Increase heat to medium. Gradually whisk in 2 cups milk; cook, whisking constantly, until thickened, 5 minutes. Remove from the heat, and whisk in 6 oz. shredded colby jack cheese ( 1 1/2 cups), 1 (4.5 oz.) can chopped green chiles, and 1/2 tsp. table salt. Use immediately.