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Spinach-Mushroom Eggs Benedict Enchiladas
Spinach-Mushroom Eggs Benedict Enchiladas
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Prep Time:
25 minutes
Total Time:
45 minutes
Elevate your breakfast with a delicious twist on classic scrambled eggs and ham. Wrap them in tortillas, smother with hollandaise sauce, and garnish with spinach, tomato, and cheese for a festive and impressive dish perfect for any occasion.
Ingredients:
  • 1 tablespoon butter
  • 2 cups sliced fresh mushrooms (about 5 oz)
  • 6 eggs
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 3/4 cup diced cooked ham
  • 6 (6 inch) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas
  • 1 package (1.25 oz) hollandaise sauce mix
  • 1 cup water
  • 1/4 cup butter
  • 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
Instructions:
  • Preheat oven to 350°F and grease an 11x7-inch (2-quart) glass baking dish. In a 10-inch nonstick skillet over medium heat, melt butter. Add mushrooms and sauté for 3 minutes, stirring often. Transfer mushrooms from skillet and set aside.
  • In a medium bowl, whisk together eggs, 1/3 cup water, salt, and pepper until combined. Pour the mixture into the skillet, sprinkle with ham, and cook over medium heat. As the eggs start to set, gently lift and fold them to allow the uncooked parts to flow underneath. Avoid over-stirring. Cook for 3 to 4 minutes until the eggs are cooked but still slightly moist. Remove from heat and serve.
  • Spoon a generous amount of egg mixture down the center of each tortilla, followed by a generous sprinkle of mushrooms. Roll them up, place seam side down in a baking dish, cover, and bake for 15 minutes.
  • Clean the skillet by wiping it. Cook spinach and 1 tablespoon of water over high heat for 1 to 2 minutes until the spinach is nicely wilted.
  • Cover enchiladas in luscious hollandaise sauce before generously adding a filling of spinach, cheese, and tomatoes down the middle. Bake uncovered for 5 minutes, or until the cheese has melted to gooey perfection.

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