| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 5 |
|
Eggs; beaten |
| 2 |
tb |
Milk |
| 1/4 |
c |
Diced green chilies |
|
|
Salt and pepper to taste |
| 2 |
tb |
Butter or margarine |
| 4 |
|
Corn tortillas |
| 3/4 |
c |
Shredded cheddar cheese |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Chopped green pepper |
| 1 1/2 |
tb |
Cooking oil |
| 1 |
cn |
Tomato sauce; (15-ounce) |
| 1 1/2 |
ts |
Chili powder |
INSTRUCTIONS
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 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, 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@sprintmail.com>
on May 7, 1998
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