Ingredients
-
2
-
1
-
1
-
3
-
2
-
8
-
1/4
-
2
-
-
2
-
-
-
-
-
Directions
Egg Enchiladas,These are scrambled eggs with a Mexican twist that can be served any time of the day. They don’t require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.,Simple and delicious!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat Oil in a Wide Frying Pan Over Medium Heat and Saut Onion and Green Pepper Until Limp; Add Tomato Sauce and Chili Powder. Simmer, Uncovered, For About 10 Minutes. |
|
2
Done
|
Beat Eggs Lightly With Half and Half; Add Chiles, and Salt and Pepper to Taste. |
|
3
Done
|
in Another Frying Over Medium-Low Heat, Melt Butter, Add Eggs and Cook Until Set to Your Liking. |
|
4
Done
|
Dip Each Tortilla in Hot Tomato Sauce Until Soft and Spoon 1/6 of the Scrambled Eggs Down the Center. Roll Up and Place Seem Side Down in a Shallow Baking Dish. |
|
5
Done
|
Reheat Remaining Sauce to Boiling, Pour Over Top, and Sprinkle With Cheese. |
|
6
Done
|
Place Under Broiler, 4 Inches from Heat Until Cheese Melts (about 3 Minutes). |
