Egg Enchiladas

12 ingredients
6 steps

Ingredients

  • 2 tablespoons salad oil
  • 1 medium onion, chopped
  • 1 green pepper, seeded and chopped
  • 3 (8 ounce) cans tomato sauce
  • 2 teaspoons chili powder
  • 8 eggs
  • 1/4 cup half-and-half or 1/4 cup milk
  • 2 tablespoons chopped canned california green chilies
  • salt and pepper
  • 2 tablespoons butter or 2 tablespoons margarine
  • 6 corn tortillas
  • 1 cup shredded cheddar cheese (about 4 ounces)

Directions

  1. 1
    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.
  2. 2
    Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
  3. 3
    In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
  4. 4
    Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
  5. 5
    Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
  6. 6
    Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

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