Creamy Breakfast Enchiladas Recipe | Coffee mate®

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 320
Calories from Fat: 160
% Daily Value*
Total Fat: 18g 28
Saturated Fat: 9g 45
Cholesterol: 240mg 80
Sodium: 450mg 19
Sugars: 2g
Total Carbohydrate: 25g 8
Dietary Fiber: 3g 13
Protein: 14g
Vitamin A: 15
Vitamin C: 4
Calcium: 20
Iron: 10

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 320
Calories from Fat: 160
% Daily Value*
Total Fat: 18g 28%
Saturated Fat: 9g 45%
Cholesterol: 240mg 80%
Sodium: 450mg 19%
Sugars: 2g
Total Carbohydrate: 25g 8%
Dietary Fiber: 3g 13%
Protein: 14g
Vitamin A: 15%
Vitamin C: 4%
Calcium: 20%
Iron: 10%

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.