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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease crock pot with the butter (leaving any excess in the pot), and set aside. | 2. In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder. | 3. Add the garlic and chilies, and stir. | 4. Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn). | 5. Remove lid and top with enchilada sauce and cheddar cheese. | 6. Replace lid and cook until sauce is warm and cheese is melted (15 minutes). | 7. Top tortillas with eggs and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
egg	10		beaten	715.0	3.6	62.8	47.55
cream	1	cup		792.0	15.96	8.712	83.23200000000001
mexican cheese	8	ounces	shredded blend	845.9639999999999	10.5008	48.6259	67.9946
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chili powder	1/4	teaspoon		1.9035	0.3355	0.0909	0.0964
garlic clove	1		crushed	-	-	-	-
green chilies	1	can	chopped drained	89.955	21.2744	4.4978	0.4498
red enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
sharp cheddar cheese	4	ounces	shredded	464.9317	2.4154	27.499000000000002	38.3512
tortilla	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.