Chicken Breakfast Enchiladas
Breakfast enchiladas with a twist! The twist being that instead of use corn or flour tortillas, you use MuscleEgg! So, in reality maybe it's more like a Mexican themed crepe, but it's rolled and looks like enchiladas and is packed with all that delicious cheese and green chile flavor you'd want in a Mexican inspired breakfast!
These are so easy to make and you only need a few ingredients. You can also substitute the chicken with turkey sausage or anything you'd like! For the sauce, you can simply use your favorite canned green enchilada sauce, but if you really want to step up your breakfast enchilada game, head over to another of our favorite recipes and learn how to make your own easy and delicious salsa verde!
Thanks to @anjelica_roman on IG for this tasty and creative way to use MuscleEgg egg whites!
- 3/4 cup Original MuscleEgg egg whties
- 1/4 cup shredded chicken cooked
- 1 1/2 cups green enchilada sauce (or use our homemade salsa verde recipe!)
- 1/4 cup shredded cheddar cheese
Preheat oven to 375 degrees.
Heat a large skillet over medium heat and coat with non-stick cooking spray.
Pour MuscleEgg egg whites into warm skillet and allow to cook through into a crepe. This will be used as the tortilla. Repeat for as many enchiladas as you'd like to make.
Add cooked and shredded chicken to middle of one egg white tortilla. Spoon a little sauce over the chicken and roll into an enchilada, then place into oven-safe pan.
Repeat step 4 for as many enchiladas as you'd like or until pan is full.
Pour green enchilada sauce evenly over enchiladas in the pan.
Sprinkle cheddar cheese over enchiladas.
Bake in the oven for about 10 minutes until heated through and cheese on top is melted.