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Recipe Name: Breakfast Enchiladas Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/23/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

5 Eggs, beaten
2 Tablespoon(s) Milk
1/4 Cup(s) Diced green chilies
Salt and pepper to taste
2 Tablespoon(s) Butter or margarine
4 Corn tortillas
3/4 Cup(s) Shredded cheddar cheese
1 Onion, chopped
1/2 Cup(s) Chopped green pepper
1 1/2 Tablespoon(s) COOKING OIL
1 Tomato sauce, 15-ounce
1 1/2 Teaspoon(s) Chili powder
Preheat broiler. Combine eggs, milk, chilies, salt and pepper. In
askillet over medium-low heat, scramble egg mixture in melted
butter.Cook until firm as desired. Dip tortillas 1 at a time into hot
EnchiladaSauce 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 x6-inch glass baking dish. Bring remaining sauce to boil.
Pour evenlyover rolled tortillas; sprinkle with cheese. Broil about 4
inches fromheat 2-3 minutes or until cheese melts.In a small skillet
over medium heat, sauté onion and green pepper inoil until onion is
limp. Stir in tomato sauce and chili powder. Reduceheat to low and
simmer while the eggs are cooking.Source: Becky's Brunch & Breakfast
BookHappily scanned and MC formatted, using Buster, by Pamela Creeden
5/7/98Recipe by: The Best of the Best From Texas, p.68-69Posted to
MC-Recipe Digest by "Pamela Creeden"<> on May
7, 1998

Nutrition (calculated from recipe ingredients)
Calories: 727
Calories From Fat: 442
Total Fat: 50g
Cholesterol: 512.4mg
Sodium: 1341.2mg
Potassium: 912mg
Carbohydrates: 40.2g
Fiber: 6.5g
Sugar: 9.2g
Protein: 32.6g

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