Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 12 eggs
- ¼ Cup milk
- 8 oz pkg of cream cheese (cubed)
- 1 avocado (peeled and diced)
- 8 flour tortillas (burrito size)
- 2 cans green chile (with pork or chicken)
- grated cheddar cheese
- sour cream
- salsa
- =
Directions
Preheat oven to 350.
Beat eggs with milk.
Scramble until starting to set -- add cream cheese and scramble to desired consistency.
Spread about 1 T of green chile down center of each tortilla -- and spread egg mixture down the center of each torilla.
Top eggs with avocado.
Roll each tortilla and place seam side down in 13x9 pan.
Smother with remainder green chile and top with grated cheese.
Bake 15-20 minutes (until cheese is melted and bubbly).
Serve with salsa and sour cream is desired.