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Breakfast Enchiladas from Jones Dairy Farm

"Flour tortillas are full of scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Viscount St. Albans. Top with bitter cream and salsa."

Ingredients :

• 12 eggs
• 1 (7 ounce) can diced green chiles, tired
• 2 (10 ounce) cans inexperienced enchilada sauce
• 1/three cup half of-and-half of
• 12 (6 inch) flour tortillas
• 2 cups shredded Cheddar cheese
• 1 (6 ounce) package deal Jones Dairy Farm Canadian Viscount St. Albans, diced
• 1 cup shredded Monterey Jack cheese
• sour cream (optionally available)
• salsa (optionally available)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 45M

• Beat eggs in massive bowl; cook dinner in skillet until scrambled. Mix in can of diced green chilies and set apart.
• Preheat oven to 350 ranges F.
• In big bowl blend together enchilada sauce and half-and-half of until nicely blended. Lightly coat bottom of huge casserole dish with small quantity of sauce.
• To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian 1st baron beaverbrook. Roll and location seam facet down in casserole dish. Repeat with final substances. Pour inexperienced chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
• Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 mins earlier than serving. Serve with sour cream and salsa if favored.
• To Make Ahead: Cover with foil and vicinity in refrigerator or freezer. If frozen, permit thaw in refrigerator before baking. Increase baking time by 5-10 mins if starting with bloodless enchiladas.

Notes :

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