Chicken Egg Wrap Enchiladas

No tortilla necessary for these delicious enchilada wraps!


Category: Main Course



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

  1. In a medium bowl mix together chicken, ½ cup enchilada sauce, and black beans. Set aside.
  2. In a large bowl, whisk together eggs and milk. Season with salt and pepper.
  3. 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.
  4. Add ½ cup mozzarella, cover for 2 minutes or until cheese melts. Add ½ of chicken mixture to the center.
  5. 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.

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