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"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Breakfast Enchilada Casserole Recipe

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This recipe for Mexican Breakfast Enchilada Casserole is from Our Family Cookbook Project, 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:  
1 dozen Eggs, scrambled
1 c. Onion, chopped
1 1/2 tsp. ground Cumin
2 Cloves Garlic, crushed or minced
2-4 tbsp. Chili Powder
1 1/2 tsp. Salt
1/2 tsp. Pepper
2 c. Taco Sauce
1 lb. Monterey Jack Cheese, shredded
12 Corn Tortillas
Directions:
Directions:
Preheat oven to º375

Scramble all eggs. Add all Spices. Grease bottom of 9 inch x 13 inch pan. Pour 1/2 c. Taco Sauce on bottom of pan. Put 6 Tortillas on bottom of pan. Pour 1/2 c. Taco Sauce on top of Tortillas. Pour Eggs on top of shells. Top with 1/2 the Cheese. Arrange remaining shells on top. Pour 1 c. Taco Sauce on top. Top with remaining Cheese. Cover with foil.

Bake for 40 minutes. Uncover and bake additional 5 minutes.
Personal Notes:
Personal Notes:
Tastes good with sliced olives and diced tomatoes!

 

 

 

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