Recipe - Breakfast Enchiladas

5 Eggs; beaten
2 tablespoon Milk
One fourth cup Diced green chilies
Salt and pepper to taste
2 tablespoon Butter or margarine
4 Corn tortillas
Three fourths cup Shredded cheddar cheese

ENCHILADA SAUCE
1 small Onion; chopped
One half cup Chopped green pepper
1 One half tablespoon Cooking oil
1 cn Tomato sauce; (15ounce)
1 One half teaspoon Chili powder

Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In a skillet
over mediumlow 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 One fourth of the eggs down center of each tortilla. Roll up and
place, seam side down, in a single layer in a greased 10 x 6inch glass
baking dish. Bring remaining sauce to boil. Pour evenly over rolled
tortillas; sprinkle with cheese. Broil about 4 inches from heat 23 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.6869

Posted to MCRecipe Digest by "Pamela Creeden" creedenites@sprintmail.com
on May 7, 1998