Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°F. In a large bowl, whisk together the eggs and milk.

  • In a large skillet, preferably nonstick, melt the butter over medium heat. Add the green onions and cook, stirring, until softened, about 2 minutes. Add the eggs and cook, stirring occasionally, until scrambled and set but still moist, about 3 minutes.

  • In a 9x13-in. baking dish, pour about 1/4 cup of the red enchilada sauce along one of the long sides of the pan. Pour about 1/4 cup of the green sauce along the other side of the pan and spread so the sauces meet in the middle.

  • Working with one tortilla at a time, roll up some of the egg mixture in the tortilla and transfer it to the baking dish seam side down. Repeat with the remaining tortillas. Pour the remaining enchilada sauces over the filled tortillas, with the red sauce on one side and the green on the other. Sprinkle with cheese and cover with foil.

  • Bake for about 15 minutes, then remove the foil and continue baking until the cheese is melted and the sauce is bubbling, 15 to 20 minutes longer. Let stand 5 minutes before serving with the toppings, if desired.

Start The Night Before

Prep the enchiladas through Step 4, then cover and refrigerate overnight. In the morning, bake for about 45 minutes, removing the foil halfway through.

Nutrition Facts

359 calories; fat 19g; saturated fat 7g; carbohydrates 30g; sugars 2g; protein 18g; sodium 948mg; calcium 263mg; iron 3mg.