Ingredients
-
2
-
1
-
1
-
3
-
2
-
8
-
1/4
-
2
-
-
2
-
6
-
1
-
-
-
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!
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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). |
