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Tomatillo Steak & Egg Enchiladas
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Tomatillo Steak & Egg Enchiladas

A delicious, fun and easy breakfast recipe.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Calories: 379kcal

Ingredients

Instructions

  • 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.

Nutrition

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