Mexican Style Scrambled Egg Enchiladas Recipe
A eggetarian Mexican recipe with makki ka atta (yellow corn meal flour), whole wheat flour, salt - to taste. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
22 steps- 1
To begin making the Scrambled Egg Enchiladas Recipe, we will start making the tortilla dough
- 2
Add all the ingredients into a bowl and knead slowly by adding Lukewarm water
- 3
Knead it into a firm dough and rest it covered for some time
- 4
To make the sauce, blanch the tomatoes by slitting them crosswise at the bottom of the tomatoes
tomatoes - blanched(4) - 5
Heat enough water over a sauce pan and once it boils add the tomatoes and blanch them for 30 seconds
tomatoes - blanched(4) - 6
Remove the tomatoes, once it cools down, peel off the skin and blitz the tomatoes in a mixer till it becomes a puree
tomatoes - blanched(4) - 7
Heat a sauce pan with oil, add the chopped garlic, onions and sauté till the onions soften
onion - chopped(1)cloves garlic - chopped(4)onion - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 8
Add the pureed tomatoes and cook the tomatoes for 2 more minutes
tomatoes - blanched(4) - 9
Add the sugar, red chilli flaxes, oregano and salt and adjust the consistency by adding little water if required
salt - to tastesalt - to tastered chilli powder(1 teaspoon)dried oregano(1 teaspoon)salt - to tastesugar(1/2 teaspoon)red chilli flakes(1 teaspoon)dried oregano(1 teaspoon)salt - to taste - 10
Close it with the lid and cook the sauce for about 5 more minutes and switch it off
- 11
To make the bell peppers fajitha, heat oil over a sauce pan, add garlic, onion, bell peppers and saute until they soften
onion - chopped(1)cloves garlic - chopped(4)black pepper powder - for seasoningonion - sliced(1)red bell pepper (capsicum) - sliced(1)green bell peppers - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 12
Add red chilli powder, salt, oregano and cumin powder and saute till the spice powder is coated well
salt - to tastesalt - to tasteblack pepper powder - for seasoningred chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)dried oregano(1 teaspoon)salt - to tastered chilli flakes(1 teaspoon)dried oregano(1 teaspoon)salt - to taste - 13
Switch off the heat
- 14
To make the sour cream, whisk the curd and lemon juice together and place it in the fridge until you start to assemble
hung curd (greek yogurt)(1 cup)lemon juice(1) - 15
To make the tortillas, divide the dough into small equal balls and roll it on the board to a 6 inch diameter
- 16
Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides
- 17
Do the same for the rest and keep it aside
- 18
To make the egg scramble, heat a small pan with oil, break the eggs separately into a bowl add salt, pepper and whisk well till it fluffs up
salt - to tastewhole eggs(4)salt - to tasteblack pepper powder - for seasoningred bell pepper (capsicum) - sliced(1)salt - to tastesalt - to taste - 19
Once the pan is heated, add the chopped garlic and onions and saute till the onions softens
onion - chopped(1)cloves garlic - chopped(4)onion - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 20
Slowly add the whisked egg and leave it for 10 seconds now gradually fold in to make the scramble
- 21
To assemble, take a toasted tortilla, spoon out some scrambled egg and roll it tightly, place it on a serving plate, pour the tomato sauce over it, add the sautéed bell peppers fajita, add a dollop of the sour cream and serve
black pepper powder - for seasoningred bell pepper (capsicum) - sliced(1)green bell peppers - sliced(1) - 22
Serve the Scrambled Egg Enchiladas Recipe along with tomato salsa, Chunky Cucumber Salsa and a glass of Mulled Apple Juice
lemon juice(1)
Rate this recipe
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Mexican Style Scrambled Egg Enchiladas Recipe
A eggetarian Mexican recipe with makki ka atta (yellow corn meal flour), whole wheat flour, salt - to taste. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Scrambled Egg Enchiladas Recipe, we will start making the tortilla dough
- 2
Add all the ingredients into a bowl and knead slowly by adding Lukewarm water
- 3
Knead it into a firm dough and rest it covered for some time
- 4
To make the sauce, blanch the tomatoes by slitting them crosswise at the bottom of the tomatoes
tomatoes - blanched(4) - 5
Heat enough water over a sauce pan and once it boils add the tomatoes and blanch them for 30 seconds
tomatoes - blanched(4) - 6
Remove the tomatoes, once it cools down, peel off the skin and blitz the tomatoes in a mixer till it becomes a puree
tomatoes - blanched(4) - 7
Heat a sauce pan with oil, add the chopped garlic, onions and sauté till the onions soften
onion - chopped(1)cloves garlic - chopped(4)onion - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 8
Add the pureed tomatoes and cook the tomatoes for 2 more minutes
tomatoes - blanched(4) - 9
Add the sugar, red chilli flaxes, oregano and salt and adjust the consistency by adding little water if required
salt - to tastesalt - to tastered chilli powder(1 teaspoon)dried oregano(1 teaspoon)salt - to tastesugar(1/2 teaspoon)red chilli flakes(1 teaspoon)dried oregano(1 teaspoon)salt - to taste - 10
Close it with the lid and cook the sauce for about 5 more minutes and switch it off
- 11
To make the bell peppers fajitha, heat oil over a sauce pan, add garlic, onion, bell peppers and saute until they soften
onion - chopped(1)cloves garlic - chopped(4)black pepper powder - for seasoningonion - sliced(1)red bell pepper (capsicum) - sliced(1)green bell peppers - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 12
Add red chilli powder, salt, oregano and cumin powder and saute till the spice powder is coated well
salt - to tastesalt - to tasteblack pepper powder - for seasoningred chilli powder(1 teaspoon)cumin powder (jeera)(1 teaspoon)dried oregano(1 teaspoon)salt - to tastered chilli flakes(1 teaspoon)dried oregano(1 teaspoon)salt - to taste - 13
Switch off the heat
- 14
To make the sour cream, whisk the curd and lemon juice together and place it in the fridge until you start to assemble
hung curd (greek yogurt)(1 cup)lemon juice(1) - 15
To make the tortillas, divide the dough into small equal balls and roll it on the board to a 6 inch diameter
- 16
Do the same with the rest of the doughHeat a flat Skillet, add a teaspoon of oil and just toast the rolled dough lightly on both the sides
- 17
Do the same for the rest and keep it aside
- 18
To make the egg scramble, heat a small pan with oil, break the eggs separately into a bowl add salt, pepper and whisk well till it fluffs up
salt - to tastewhole eggs(4)salt - to tasteblack pepper powder - for seasoningred bell pepper (capsicum) - sliced(1)salt - to tastesalt - to taste - 19
Once the pan is heated, add the chopped garlic and onions and saute till the onions softens
onion - chopped(1)cloves garlic - chopped(4)onion - sliced(1)cloves garlic - chopped(4)onion - chopped(1)cloves garlic - chopped(2) - 20
Slowly add the whisked egg and leave it for 10 seconds now gradually fold in to make the scramble
- 21
To assemble, take a toasted tortilla, spoon out some scrambled egg and roll it tightly, place it on a serving plate, pour the tomato sauce over it, add the sautéed bell peppers fajita, add a dollop of the sour cream and serve
black pepper powder - for seasoningred bell pepper (capsicum) - sliced(1)green bell peppers - sliced(1) - 22
Serve the Scrambled Egg Enchiladas Recipe along with tomato salsa, Chunky Cucumber Salsa and a glass of Mulled Apple Juice
lemon juice(1)
Rate this recipe
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