Breakfast chicken enchiladas recipe

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A 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 


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


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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