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Breakfast chicken enchiladas recipe  Share this recipe on FacebookA great breakfast dish, enchiladas filled with chicken, onion, bell pepper and cheese, topped with an egg, milk and cheese mixture and baked in the oven.
Preparation time: 15 minutes, Cooking time: 50 minutes, Serves: 8
Ingredients 1 Tbsp vegetable oil
1 medium onion, finely chopped
1 clove garlic, minced
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 cups shredded cooked chicken
8 (8 inch) flour tortillas
2 cups shredded cheddar cheese
4 eggs
2 cups milk
1 Tbsp flour
1/4 tsp hot pepper (Tabasco or similar) sauce
Directions Prepare the chicken filling
In a frying pan over medium heat add the vegatable oil and cook the onion, garlic and
bell peppers for about 5 minutes, until soft. Add the chicken and stir well. Remove from heat.
Assemble the enchiladas
Preheat oven at 350 F.
Place about 3 tablespoons of the chicken mixture on a tortilla. Sprinkle with equal amount of the grated cheese. Roll the tortilla up tightly and place it, seam side down in a
greased 13x9 inch baking dish. Repeat the process for the remaining tortillas.
Beat the eggs in a bowl. Add the milk, flour and pepper sauce and continue beating until you get a smooth mixture.
Pour
the egg mixture over the tortillas, sprinkle with the remaining cheese and bake for 45 to 50 minutes until the egg mixture is set.
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