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Amount Per Serving
| 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 |
prep
10min
cook
5min
stand
0min
total
15min
yield
4servings
Amount Per Serving
| 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% |
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.
