|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|
|Half and half/Milk||1⁄4 Cup (4 tbs) (Light Cream)|
|Chopped canned california green chiles||2 Tablespoon, chopped|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
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).