Taos Eggs
Ingredients
- 1 garlic clove, minced ⓘ
- 1/2 onion, chopped ⓘ
- 1/4 cup butter ⓘ
- 1/4 cup flour ⓘ
- 2 cups milk, heated ⓘ
- 1 (7 ounce) can chopped green chilies (mild, medium, or hot ( I prefer a mix of medium or hot) ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper ⓘ
- 10 eggs ⓘ
- 2 avocados or 7 ounces guacamole ⓘ
- 8 flour tortillas ⓘ
- 3 3 cups monterey jack cheese or 3 cups Mexican blend cheese ⓘ
- 1 cup sour cream ⓘ
- 2 2 pico de gallo or 2 salsa ⓘ
Instructions
- Preheat oven to 350 degrees.
- In a large skillet, saute garlic, onion, and butter over high heat.
- Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
- Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
- In a small bowl, mash avocados.
- In a large skillet, scramble eggs until just set.
- Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
- Roll up and place seam side down in 13 x 9 baking dish.
- Spoon remaining sauce over tortillas.
- Sprinkle with cheese.
- Bake 15-20 minutes.
- Top with sour cream and chopped tomato.
Nutrition & Diet Analysis (per serving)
980
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).