Egg Enchiladas Recipe
Ingredients
| Salad oil | 1 1/2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Tomato sauce large can | 1 | |
| Chili powder | 1 1/2 Teaspoon | |
| Eggs | 5 | |
| Half and Half | 2 Tablespoon | |
| 1 1/2 tablespoons seeded, chopped canned California green chiles | ||
| Butter/Margarine | 1 1/2 Tablespoon | |
| Corn tortillas | 4 | |
| Shredded Cheddar cheese | 3/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat oil in a frying pan over medium heat.
Add onion and green pepper and cook, uncovered, 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.
Melt butter in frying pan over medium-low heat; add eggs and cook until softly set; keep warm.
Dip each tortilla in hot tomato sauce until soft; spoon 1/4 of the scrambled eggs down center.
Turn part of tortilla over filling, roll, 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).
Add onion and green pepper and cook, uncovered, 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.
Melt butter in frying pan over medium-low heat; add eggs and cook until softly set; keep warm.
Dip each tortilla in hot tomato sauce until soft; spoon 1/4 of the scrambled eggs down center.
Turn part of tortilla over filling, roll, 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
