Page 110 - Parents Magazine (December 2019)

LIFEÑEntertaining

Red-and-Green
Enchiladas

Active Time 25 minutes
Total Time 50 minutes
Makes 8 servings
INGR EDIENTS
12 large eggs
1/4 cup milk
2 Tbs. unsalted butter
4 green onions, thinly sliced
Prep the enchiladas
through Step 4, 1 cup red enchilada sauce
then cover and 1 cup green enchilada sauce
refrigerate overnight. 8 to 10 large (8-in.) flour tortillas
In the morning, bake
for about 45 minutes, 1 cup shredded Monterey Jack
removing the cheese (4 oz.)
foil halfway through. Cilantro, sliced radishes,
diced avocado, and sour
cream, for topping (optional)
M A K E IT
1. Preheat the oven to 350°F.
In a large bowl, whisk together
the eggs and milk.
2. In a large skillet, preferably
nonstick, melt the butter over
medium heat. Add the green
onions and cook, stirring, until
softened, about 2 minutes.
Add the eggs and cook, stirring
occasionally, until scrambled
and set but still moist, about
3 minutes.
3. In a 9x13-in. baking dish,
pour about 1/4 cup of the red
enchilada sauce along one of
the long sides of the pan. Pour
about 1/4 cup of the green sauce
along the other side of the pan
and spread so the sauces meet
in the middle.
4. Working with one tortilla at
a time, roll up some of the
egg mixture in the tortilla and
transfer it to the baking dish
seam side down. Repeat with
the remaining tortillas. Pour the
remaining enchilada sauces
over the filled tortillas, with the
red sauce on one side and
the green on the other. Sprinkle
with cheese and cover with foil.

5. Bake for about 15 minutes,
then remove the foil
and continue baking until the
cheese is melted and the
sauce is bubbling, 15 to
20 minutes longer. Let stand
5 minutes before serving with
the toppings, if desired.
NUTRITION PER SERVING
359 calories; 18g protein;
19g fat (7g sat. fat); 30g carbs;
0 fiber; 2g sugar; 3mg iron;
263mg calcium; 948mg sodium

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