Aztec Enchiladas
Submitted by papa3
These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that’s on the table in minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minForget heavy, cheese-smothered enchiladas for a minute.
These Aztec-style enchiladas take a completely different route: fluffy scrambled eggs folded with sweet corn and a whisper of chili powder, all bundled into soft corn tortillas.
It’s closer to a Mexican breakfast taco than a traditional enchilada, and that’s exactly what makes it fun.
Light, fast, and satisfying, this is the kind of weekday morning meal that feels like a treat without weighing you down.
Pro Tips
- Keep the heat at medium-low so the eggs stay soft and custardy. High heat turns them rubbery fast.
- Warm your tortillas in a dry skillet for about 30 seconds per side so they’re pliable and won’t crack when you roll them.
- Swap the skim milk for a splash of cream if you want richer, silkier eggs.
Ingredients
Directions
Beat the eggs, whisk in milk.
Heat stock in large skillet and add the corn.
Cook 2 to 3 minutes.
Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set.
Place one-fourth of mixture on each tortilla.
Serve garnished with pepper rings and parsley sprigs, if desired.
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