Egg Enchiladas Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 medium-size onion, chopped | ||
| 1 green pepper, seeded and chopped | ||
| Tomato sauce | 3 Can (10oz) | |
| Chili powder | 2 Teaspoon | |
| Eggs | 8 | |
| Half and Half | 1/4 Cup (16 tbs) | |
| 2 tablespoons chopped canned California green chiles | ||
| Butter/Margarine | 2 Tablespoon | |
| Corn tortillas | 6 | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in a wide frying pan over medium heat and saute onion and green pepper until limp; add tomato sauce and chili powder.
Simmer, uncovered, for about 10 minutes.
Beat eggs lightly with half-and-half; add chiles, and salt and pepper to taste.
In another frying pan over medium-low heat, melt butter, add eggs and cook until set to your liking.
Dip each tortilla in hot tomato sauce until soft, and spoon 1/6 of the scrambled eggs down center.
Roll up and place seam side down in a shallow baking dish.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler 4 inches from heat until cheese melts (about 3 minutes).
Simmer, uncovered, for about 10 minutes.
Beat eggs lightly with half-and-half; add chiles, and salt and pepper to taste.
In another frying pan over medium-low heat, melt butter, add eggs and cook until set to your liking.
Dip each tortilla in hot tomato sauce until soft, and spoon 1/6 of the scrambled eggs down center.
Roll up and place seam side down in a shallow baking dish.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler 4 inches from heat until cheese melts (about 3 minutes).
Chef
