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Creamy Breakfast Enchiladas
Nutritional Information

Nutrition Facts: Serving Size: 4 svgs

Amount Per Serving

cholesterol 203.12 Milligrams
energykilocalories 369.75 Kcal
calcium 293.45 Milligrams
protein 16.60 Grams
iron 2.99 Milligrams
potassium 293.01 Milligrams
vitamin_d 1.07 International unit
carbohydrates 35.09 Grams
sugar 2.58 Grams
fiber 7.00 Grams
sodium 635.08 Milligrams
fat 17.77 Grams
saturedfat 8.78 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Nutrition Facts: Serving Size: 4 svgs

Amount Per Serving

cholesterol 203.12 Milligrams
energykilocalories 369.75 Kcal
calcium 293.45 Milligrams
protein 16.60 Grams
iron 2.99 Milligrams
potassium 293.01 Milligrams
vitamin_d 1.07 International unit
carbohydrates 35.09 Grams
sugar 2.58 Grams
fiber 7.00 Grams
sodium 635.08 Milligrams
fat 17.77 Grams
saturedfat 8.78 Grams

Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.

Ingredients

  • 1/2 cup enchilada sauce
  • 4 teaspoons COFFEE-MATE® Original Flavor Powdered Coffee Creamer
  • 1/2 tablespoon unsalted butter
  • 4 large eggs, beaten
  • 4 whole wheat flour tortillas
  • 1/2 cup (2 ounces) shredded Mexican cheese blend

Directions

PREHEAT broiler. Grease 8-inch-square baking dish.

WHISK enchilada sauce and Coffee-mate Original Flavor Powder in a bowl until well blended. Some small lumps may remain. Pour half of mixture on bottom of prepared baking dish.

MELT butter in a medium skillet over medium heat. Add eggs; cook, stirring frequently, for 2 to 3 minutes or until eggs are set. Season with salt and ground black pepper, if desired. Divide eggs evenly into tortillas and roll up. Place seam side down in prepared dish. Top with remaining enchilada sauce mixture. Sprinkle with cheese.

BROIL for 2 to 3 minutes or until cheese is melted and golden. Serve with chopped cilantro and a dollop of sour cream, if desired.

This Recipe Includes

Original