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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Breakfast Enchiladas Recipe

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This recipe for Breakfast Enchiladas is from The Las Cruces Association of REALTORS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 small container of sour cream
1 cup chopped green chile
1/2 of a small onion diced
12 eggs scrambled
Shredded Colby Cheese
Directions:
Directions:
Scramble the eggs with a little salt and pepper, set aside. Saute onions in a little oil, add both cans of soup, sour cream and chile. Lightly fry corn tortillas and layer a 8 x 12 inch pan. Place a layer of tortillas, layer of soup mixture, layer of eggs, repeat, top with cheese. Bake at 350 degrees for 30 minutes or until cheese it hot. Serve with a smile.

 

 

 

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