Breakfast enchiladas

Yield: 2 Servings

Measure Ingredient
5 Eggs; beaten
2 tablespoons Milk
¼ cup Diced green chilies
Salt and pepper to taste
2 tablespoons Butter or margarine
4 Corn tortillas
¾ cup Shredded cheddar cheese
1 small Onion; chopped
½ cup Chopped green pepper
1½ tablespoon Cooking oil
1 can Tomato sauce; (15-ounce)
1½ teaspoon Chili powder

ENCHILADA SAUCE

Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In a skillet over medium-low heat, scramble egg mixture in melted butter. Cook until firm as desired. Dip tortillas 1 at a time into hot Enchilada Sauce until soft. Spoon ¼ of the eggs down center of each tortilla. Roll up and place, seam side down, in a single layer in a greased 10 x 6-inch glass baking dish. Bring remaining sauce to boil. Pour evenly over rolled tortillas; sprinkle with cheese. Broil about 4 inches from heat 2-3 minutes or until cheese melts.

In a small skillet over medium heat, sauté‚ onion and green pepper in oil until onion is limp. Stir in tomato sauce and chili powder. Reduce heat to low and simmer while the eggs are cooking.

Source: Becky's Brunch & Breakfast Book Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/7/98 Recipe by: The Best of the Best From Texas, p.68-69 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on May 7, 1998

Similar recipes