Homemade enchilada sauce or 15 oz can enchilada sauce
Instructions
Preheat the oven to 375°F and prepare 1 very large or 2 medium size casserole dishes with nonstick spray (I prefer glass or ceramic).
Heat a large skillet over medium heat and spritz with nonstick spray (alternatively, heat a very thin layer of water). Chop the pepper and mushrooms into medium/small pieces and throw into the pan. Sauté until almost soft, stir in the taco seasoning, and reduce the heat to low.
Meanwhile, crack the eggs and whisk with ½ c milk.
Pour the eggs into the pan and stir/scrape frequently until eggs are cooked. I prefer to start with a lower temperature and increase slightly, stirring often, to avoid large chunks of cooked egg.
Microwave the tortillas in a plastic bag or wrapped with wet paper towel for one minute.
Divide the filling and ½ c of the cheese among the tortillas. Roll and place in the pan, securing with toothpicks if necessary.
Top with enchilada sauce and remaining cheese.
Cover with foil and bake for 20 minutes. Remove from oven and serve.
Notes
- This can be made the day before and refrigerated prior to baking. - I left the eggs very slightly undercooked, so they wouldn't overcook in the oven. - Picture only used about ⅔ of the sauce. I saved the remaining sauce to top when serving. - Nutritional estimate uses homemade enchilada sauce. - The filling is very customizable – swap out the veggies for your faves. I also sprinkled some vegetarian bacon bits into half of the enchilada sauce. You could add crumbled veggie (or real) bacon or black beans when filling or crumble and add veggie (or real) sausage when sautéing the veggies.