Friday, August 21, 2009

Breakfast Enchiladas

4 GF corn tortillas
4 slices of turkey bacon
1 1/4 cups grated cheddar cheese
1/4 cup chopped green onions
1/2 cup chopped green pepper
3 eggs
1 cup milk
1/4 cup salsa
2 tsp cornstarch
1/8 tsp salt
1/8 tsp black pepper
1/8 tsp red pepper flakes

1. Preheat oven to 375. 2 wrap tortillas in foil. Bake for 5 min to soften them. 3 Lay out the tortillas. Lay 1 slice of turkey bacon in each tortilla. Place 1/4 of grated cheese in each tortilla. 4 Place green onion and green pepper pieces in each tortilla. 5 Spray a 9 inch square baking dish with nonstick spray. Roll up each tortilla and place it, seam side down, in the dish. 6 In a medium bowl, mix eggs, milk, salsa, cornstarch, salt, pepper, and pepper flakes with a fork. pour the egg mixture over the tortillas. 7 Spray one side of a 12 inch square piece of foil with non-stick spray. Cover the baking dish with foil, sprayed side down. Bake for 35 minutes. Remove foil, sprinkle extra grated cheese on top of each enchilada, then continue to bake for another 10 min.
Makes 4 Enchiladas
Recepie by: Wheatfree, Glutenfree Cookbook for Kids and Busy Adults by Connie Sarros

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