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Egg Enchiladas

Mexican.Chef's picture
  Salad oil 2 Tablespoon
  Onion 1 Medium, chopped
  Green pepper 1 , seeded and chopped
  Canned tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Chili powder 2 Teaspoon
  Eggs 8
  Half and half/Milk 1⁄4 Cup (4 tbs) (Light Cream)
  Chopped canned california green chiles 2 Tablespoon, chopped
  Butter/Margarine 2 Tablespoon
  Corn tortillas 6
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Salt To Taste
  Pepper To Taste

Heat oil in a wide frying pan over medium heat and saute onion and green pepper until limp; add tomato sauce and chili powder.
Simmer, uncovered, for about 10 minutes.
Beat eggs lightly with half-and-half; add chiles, and salt and pepper to taste.
In another frying pan over medium-low heat, melt butter, add eggs and cook until set to your liking.
Dip each tortilla in hot tomato sauce until soft, and spoon 1/6 of the scrambled eggs down center.
Roll up and place seam side down in a shallow baking dish.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler 4 inches from heat until cheese melts (about 3 minutes).

Recipe Summary

Main Dish

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Egg Enchiladas Recipe