Western Breakfast Enchiladas
INGREDIENTS
- 1 tablespoon butter
- 1 cup diced bell peppers, any color
- ½ cup diced onion
- 8 ounces diced ham steak
- 8 eggs, beaten
- 3 cups shredded cheese, divided (Monterey Jack, cheddar, or blend)
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| Western Breakfast Enchiladas |
- 8-10 corn tortillas
- 2½ cups red enchilada sauce
- Salt, to taste
- Pepper, to taste
- Optional garnishes
- Diced scallions
- Sour cream
- Avocado slices
- Salsa
PREPARATION
- Preheat the oven to 375℉/190℃.
- Heat a large sauté pan over medium heat. Melt the butter and add the peppers, onion, and ham steak. Add salt and pepper to taste, and sauté 3-5 minutes.
- Pour the eggs over the ham and vegetables. Cook, stirring occasionally, until eggs are soft scrambled. Fold in 1 cup of cheese, reserve the rest.
- Pour a thin layer of sauce in the bottom of a 9x13-inch baking dish. Dip each corn tortilla in some sauce to soften it, then fill with egg mixture.
- Pour a layer of sauce over the top of the enchiladas. Cover with foil and bake 10 minutes. Remove foil, top with remaining cheese. Bake uncovered until cheese is melted, about 5 to 7 additional minutes.
- Top with optional garnishes. Enjoy!
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