Incredible Egg Enchiladas

Remember that old advertisement-- the incredible edible egg? I can still sing that little jingle, can you? Well, you must take my word for it. This dish is incredible. Not because it is eggs, but because it tastes so much like cheese enchiladas.

When my family goes out, I get jealous of the enchilada plates they get to order. Sure I love fajitas, but I have always had a thing for enchiladas. All kinds. Love. This morning I awoke thinking of ideas for what to do with the rest of this really tasty enchilada sauce I made for the July Diner News. I have already used it in a fusion sweet pork recipe, and I had some leftover. The pork is really good. This, however is amazing. I honestly can't believe how the egg mimics the texture of a sauce baked corn tortilla.

Notice in the photo that it even looks like cheese stuffed inside a tortilla. See that slight separation at the base? That is possible due to the way I cooked these eggs. Not a simple scramble, but not difficult at all. One egg at a time. Cook in a hot skillet and roll up jelly roll style. Crazy but it works.

Incredible Egg Enchiladas

4 eggs
1 tbsp refined coconut oil
1/4 tsp coarsely ground pepper
1/2 cup shredded cheddar cheese
3/4 cup enchilada sauce

Beat one egg in a small bowl. Heat a skillet with oil. Sprinkle pepper over the surface of the skillet. Gently pour the egg into the skillet. Using a spatula, move the uncooked liquidy egg to the edges of the cooked egg to form a roughly rectangular shape. Place about 2 tbsp cheese over the surface of the egg. Using a spatula, lift one edge of the egg and fold it over approximately 1/2 inch. Fold that fold over and continue rolling jelly roll fashion. Remove the rolled egg and place it in an 8 inch square casserole dish.  Complete the process with the remaining three eggs.

Spoon the enchilada sauce along the edges of the rolled eggs. Be sure to spoon sauce along the outside edges of the casserole dish as well. Sprinkle the remaining cheese on top. Bake at 350 for 10-15 minutes.

Garnish with sour cream or sliced avocado.

Serves 2:   297 calories   9 g carbs (with commercial enchilada sauce, 7.2 with my home made recipe in July's Diner News)

Be sure to watch the carb count in your enchilada sauce. When I buy it, I use El Pato brand. My home made sauce is better, though. Want that Diner News? It will be coming out on Tuesday, July 1st. You can order here.

The rolling of the eggs may be a little tough at first, but you will get it! I don't use non-stick coatings often, but that would make things simple. If you want to use a standard skillet, then here is the way I do it. I get my cast iron smoking hot then turn it down just a bit. I add my oil and a sprinkle of pepper or salt to give us a break on the surface. This makes it harder for the eggs to stick. The heat will do it too. With a seasoned skillet and this trick, your eggs don't stick at all. This is important since you will be rolling that ultra thin layer of egg. If the egg tears, don't fret.  Just slap it back into place and keep rolling. It won't matter when it is covered with sauce and cheese.

The flavor here is all in the sauce and cheese. Honestly, I can't tell you how much this does not taste like eggs.  Texture and flavor is all Mexican. I made this for an easy weekend brunch, but it would be perfect for dinner. Just add a salad. For a bigger family, double or triple the recipe in a bigger pan. Feel free to up the cheese, or change it out for your favorite. The method would work with a green enchilada sauce too.

Thanks to all of you who ordered the Diner News and Bundles in my push to get the rent paid at school. We made it! I was really encouraged that there are many wonderful people out there who care about me and the teens they have never met. My prayer is that you are rewarded a hundred fold!

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