I’ve been eating a lot of eggs the past couple of weeks. A lot. See, in the interests of saving time, my family uses the Clicklist service from Kroger – we figure out our grocery list, enter it online, and let them get everything together. All we have to do is go pick it up. But, sadly, I didn’t notice that she’d added eggs to the shopping list and added eggs. So, we had eight dozen of them. In addition to the two dozen we already had in the fridge. All of which are set to go bad at the end of the month.
Creativity was required. Or, at least, scouring the internet for ideas. Here’s one that worked out pretty well.
Scrambled Egg Enchiladas With Cheese Sauce
- 1 dozen large eggs (864 calories)
- 2 medium onions (88 calories)
- 1 green pepper (33 calories)
- 8 large flour tortilla shells (1,520 calories)
- 1 cup shredded cheese (110 calories)
- Two tablespoons flour (60 calories)
- Four tablespoons butter (408 calories)
- 2 cups milk (204 calories)
- Garlic powder
- Chili powder
- Melt two tablespoons of butter in a large skillet. Chop the onions and green pepper (I tossed them in a food processor), and saute them in the butter until the onion is translucent (about five minutes).
- Beat the dozen eggs with 1/2 cup of shredded cheese (I used cheddar). Add them to the skillet, and scramble them with the onions and peppers.
- Spoon equal portions of the scrambled eggs into the tortilla shells, and wrap burrito-style. Place in a baking dish (after rubbing the dish with butter or spraying a non-stick cooking spray on it).
- In a sauce pan, melt the remaining two tablespoons of butter. Add two tablespoons of flour and whisk until combined. Keep whisking for another one to two minutes. Then add the milk and cook, whisking occasionally, until thickened. Congratulations! You’ve just made a Bechamel sauce, more or less!
- Add 1/2 cup of cheese, 1 teaspoon of chili powder, 1.2 teaspoon of cumin, and 1/2 teaspoon of garlic powder to the sauce, and stir until combined and the cheese is melted. Pour the sauce over the enchiladas.
- Bake at 350 degrees for 20-25 minutes.
- The whole pan comes out to 3,227 calories, or 404 calories per enchilada. I try to aim for around 800 calories for a meal right now (or around 400 for a Hobbit-meal), so two of them are a serving from that perspective.
- This recipe is pretty malleable. Dice some ham into the eggs. Top it with sour cream and crumbled bacon and chopped tomato. Reduce it to eight eggs, and mix in leftover rice. Add kidney beans. Knock yourself out, and remember to account for additions and subtractions when calculating calories.