Eggs Taos

Course : Eggs
Serves: 8
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2 cloves garlic, minced
1/2 medium onion, chopped
1/4 cup butter
1/4 cup all-purpose flour
2 cups heated milk
7 ounces chopped green chiles
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 large eggs
2 medium avocados
8 tortillas flour tortilla
3 cups Cheddar or Monterey jack cheese -- shredded
1 cup sour cream
2 medium tomatoes -- chopped

Preparation / Directions:

In large skillet, saute garlic and onion in butter over high heat. Stir in flour. Add heated milk and whisk constantly until thick. Add green chilies, salt and pepper. Remove sauce from heat and set aside. In large skillet, scramble eggs; set aside. In small bowl, mash avocados. Spoon 2 tablespoons of sauce, 1/8 of eggs, and 1/8 of avocado on each tortilla. Roll up and place seam side down in 9x13-inch baking dish. Spoon remaining sauce over tortillas. Sprinkle with cheese. Bake at 350 degrees 15 to 20 minutes or until hot. Top with sour cream and chopped tomato.


Nutritional Information:

537 Calories (kcal); 30g Total Fat; (50% calories from fat); 16g Protein; 52g Carbohydrate; 262mg Cholesterol; 630mg Sodium

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