Chicken Egg Wrap Enchiladas
No tortilla necessary for these delicious enchilada wraps!
Cook
| Category: | Main Course |
| Seasons | |
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Ingredients
Ingredients
| 4 Oakdell cage free eggs |
| 3/4 cup cooked shredded chicken |
| 1 cup enchilada sauce, divided |
| 1/2 cup black beans |
| 1 tsp salt |
| 1/2 tsp pepper |
| 1/4 cup milk |
| 1 tbsp butter |
| 2 cups shredded mozzarella |
| 1 tbsp green onion |
Chicken Egg Wrap Enchiladas Directions
- In a medium bowl mix together chicken, ½ cup enchilada sauce, and black beans. Set aside.
- In a large bowl, whisk together eggs and milk. Season with salt and pepper.
- Melt butter in a large skillet over medium heat. Pour ½ of the egg mixture into the skillet; swirl around pan to create a thin egg layer. Cover and cook for 2 minutes.
- Add ½ cup mozzarella, cover for 2 minutes or until cheese melts. Add ½ of chicken mixture to the center.
- Using a spatula, fold both ends over filling. Drizzle with enchilada sauce. Remove from pan. Garnish with green onion if desired. Repeat the process to make another egg enchilada.
