Cheesy Breakfast Enchiladas
What Started it all:
tomato soup, flour tortillas, corn tortillas, sour cream, green chile, eggs, cheddar cheese, sliced ham
Start your day with a delicious and satisfying breakfast with these Cheesy Breakfast Enchiladas. Filled with the goodness of eggs, cheese, and ham, these enchiladas are sure to become a new favorite!
Ingredients
- 1 cup tomato soup
- 2 flour tortillas
- 2 corn tortillas
- 2 tablespoons sour cream
- 1/4 cup green chile
- 2 eggs
- 1/2 cup cheddar cheese
- 2 slices of ham, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Warm the tomato soup in a small saucepan over low heat.
- In a separate skillet, scramble the eggs until they are just set.
- Lay out the flour and corn tortillas and divide the scrambled eggs and sliced ham evenly among them.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour the warm tomato soup over the enchiladas, and sprinkle with green chile and cheddar cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve with a dollop of sour cream on top.