Breakfast Enchiladas

Course : Enchiladas
Serves: 2
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5 large eggs -- beaten
2 tablespoons milk
1/4 cup diced green chilies
1 teaspoon salt and pepper to taste
2 tablespoons butter or margarine
4 tortillas corn tortillas
3/4 cup shredded cheddar cheese
1 small onion -- chopped
1/2 cup chopped green pepper
1 1/2 tablespoons cooking oil
1 can tomato sauce -- (15-ounce)
1 1/2 teaspoons chili powder

Preparation / Directions:

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 1/4 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, saut‚=82 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.

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