Tomatillo Steak & Egg Enchiladas
A delicious, fun and easy breakfast recipe.
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Calories: 379kcal
Place stew meat, tomatillo salsa, and green chilis in pressure cooker. Set to meat/stew setting and adjust time to 35 minutes. Allow a 20 minute natural release.
If desired shred meat and return to cooking liquid.
Head tortillas in the microwave for 30 seconds to soften.
In tortilla layer meat, eggs, and cheese. Roll and place in a greased 9x13 pan.
Pour enchilada sauce over prepared tortillas and top with remaining cheese.
Top with sliced cherry tomatoes.
Bake at 350 degrees for 35 minutes or until bubbly.
Garnish with green onion.
Serving: 1enchilada | Calories: 379kcal | Carbohydrates: 25g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 231mg | Sodium: 1234mg | Potassium: 421mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1100IU | Vitamin C: 7.4mg | Calcium: 137mg | Iron: 4.3mg