Tex-Mex Enchiladas


10 large eggs
1/4 cup nonfat milk
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped onion
1 tablespoon taco seasoning
1/4 teaspoon garlic powder
2 tablespoons unsalted butter
1 cup shredded Monterey Jack cheese, divided
6 (8-inch) flour tortillas
1 can (10 ounces) enchilada sauce
Garnish with: Chopped avocado, Sour cream, Pico de gallo, Cilantro, (all optional)


Prep Time: 15 minutes / Cook Time: 15 minutes / Makes: 4 - 6 servings

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.
Substitute shredded Mexican Blend or Colby cheese for the Monterey Jack.
For a spicier version, use canned hot chopped chilies and Jalapeno Jack cheese.

Nutrition information per serving (1 filled tortilla and sauce): 413 calories; 21g total fat; 10g saturated fat; 2g polyunsaturated fat; 4g monounsaturated fat; 341mg cholesterol; 1278mg sodium; 34g carbohydrate; 2g dietary fiber; 20g protein; 1133.3 IU Vitamin A; 76.0 IU Vitamin D; 42.4mcg folate; 207.0mg calcium; 1.8mg iron; 248.3mg choline.
This recipe is an excellent source of protein, Vitamin A, choline and calcium; and a good source of Vitamin D, folate and iron.