Egg Enchiladas(For Lent Or Anytime)
Egg enchiladas with cheesy, savory flavors, featuring tender tortillas filled with eggs, onions, olives, and cheese, baked in spicy enchilada sauce—perfect for a hearty meal.
Ingredients
Instructions
- Steam chopped onions in a small amount of water in a saucepan.
- Pour half of the enchilada sauce into a large, flat pan.
- Fry tortillas briefly in a small amount of oil.
- Turn tortillas in enchilada sauce and place 1 tablespoon onions, 2 olives, 1 tablespoon minced eggs, and 2 tablespoons grated cheese in each tortilla.
- Roll up the filled tortillas and place them in a greased 9 x 13-inch pan.
- Continue filling and placing tortillas until all are used.
- Optionally, fill another 8 x 8-inch pan with remaining tortillas.
- Pour the remaining enchilada sauce over the tortillas and cover with the remaining cheese.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a twist, consider adding black beans or corn to the filling for extra flavor and texture. If you prefer a lighter option, use corn tortillas instead of flour. For a spicier kick, mix in some diced jalapeños or use a spicy enchilada sauce. These enchiladas pair beautifully with Mexican rice salad for a complete meal.
Serving Suggestions
Serve these enchiladas with a side of sour cream, guacamole, or fresh salsa for added creaminess and flavor. They also make a great accompaniment to a light salad, such as black bean and rice salad. For a festive touch, garnish with chopped cilantro or sliced green onions before serving.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and cover with foil to prevent drying out. Bake for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Enchiladas(For Lent Or Anytime) contains roughly 1224 calories, with 35g protein, 182g carbohydrates, and 42g fat. It is an excellent source of calcium (75% of the Daily Value), protein (69% of the Daily Value), and vitamin A (41% of the Daily Value). Note that it is relatively high in sodium, at 1424mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly with foil and refrigerate. When ready to bake, remove the foil and bake them directly from the fridge, adding a few extra minutes to the cooking time.
Can I freeze the egg enchiladas?
Absolutely! Assemble the enchiladas and freeze them before baking. Wrap the pan tightly with plastic wrap and then foil. To bake from frozen, preheat the oven to 350°F (175°C) and bake for about 45-60 minutes, or until heated through.
What can I substitute for Cheddar cheese?
If you're looking for a different flavor, you can substitute Monterey Jack or a Mexican blend cheese. For a healthier option, try using reduced-fat cheese. Vegan cheese alternatives are also great for a plant-based option, ensuring a deliciously cheesy flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).