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Spinach-Mushroom Eggs Benedict Enchiladas

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  • Prep 25 min
  • Total 45 min
  • Servings 6
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If you're always on the lookout for new breakfast or brunch ideas, here's one you have to try. From Betty Crocker The Smart Dinner cookbook, scrambled eggs and ham are rolled up inside tortillas, topped with creamy, dreamy hollandaise sauce and topped with spinach, tomato and cheese. Pretty and festive, they'd be perfect for a holiday brunch or any time of the year.
By Betty Crocker Kitchens
Updated Feb 20, 2024
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Ingredients

Enchiladas

  • 1 tablespoon butter
  • 2 cups sliced fresh mushrooms (about 5 oz)
  • 6 eggs
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup diced cooked ham
  • 6 (6 inch) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas

Sauce

  • 1 package (1.25 oz) hollandaise sauce mix
  • 1 cup water
  • 1/4 cup butter

Toppings

  • 3 lightly packed fresh baby spinach leaves, (from 5-oz package) chopped
  • 1 tablespoon water
  • 1/2 shredded Monterey Jack cheese (2 oz)
  • 1/4 cup chopped tomato

Steps

  • 1
    Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Add mushrooms; cook 3 minutes, stirring frequently. Remove from skillet.
  • 2
    In medium bowl, beat eggs, 1/3 cup water, the salt and pepper with fork or whisk. Pour egg mixture into same skillet; sprinkle with ham. Cook over medium heat. As mixture begins to set on bottom and side, gently lift cooked portions so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Remove from heat.
  • 3
    For each enchilada, spoon slightly less than 1/2 cup egg mixture down center of tortilla; top with about 2 tablespoons mushrooms. Roll up; place enchiladas, seam sides down, in baking dish. Cover; bake 15 minutes.
  • 4
    Wipe out skillet. On high heat, toss spinach and 1 tablespoon water 1 to 2 minutes or until spinach is wilted.
  • 5
    Pour hollandaise sauce over enchiladas. Spoon spinach, cheese and tomatoes down center of enchiladas. Bake uncovered 5 minutes or until cheese is melted.

Nutrition

420 Calories, 31g Total Fat, 17g Protein, 16g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
340mg
114%
Sodium
820mg
34%
Potassium
370mg
10%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
7%
Sugars
2g
Protein
17g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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