Spicy Scrambled Egg Enchiladas
|Tomato sauce||8 Ounce|
|Green chilies||4 Ounce, diced and divided|
|Wheat germ||1⁄2 Cup (8 tbs), divided (Kretschmer Regular)|
|Green onion||2 Teaspoon, chopped|
|Vegetable oil||1 Teaspoon|
|Oregano||1⁄4 Teaspoon, crushed|
|Monterey jack cheese||1⁄2 Cup (8 tbs), grated and divided|
|Tortillas||4 (Flour Or Corn)|
Combine tomato sauce, half the chilies, 2 T. (30 mL) of the wheat germ and the green onion.
Heat oil in a skillet.
Add eggs, remaining chilies and wheat germ, oregano and salt.
Stir to combine, breaking up the eggs.
Cook over medium-low heat for 2 to 2 1/2 minutes until eggs are softly set.
Stir in half the cheese.
Remove from heat.
Spread 2 T. (30 mL) of the sauce on a side of each tortilla.
Divide egg mixture among tortillas and roll tip.
Place seam side down on ovenproof baking dish.
Top with remaining sauce and cheese.
Bake at 450°F (230°C) for 10 to 12 minutes until thoroughly heated.