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Receta Breakfast Enchiladas
by Global Cookbook

Breakfast Enchiladas
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Ingredientes

  • 5 x Large eggs, beaten
  • 2 Tbsp. Lowfat milk
  • 1/4 c. Diced green chilies Salt and pepper to taste
  • 2 Tbsp. Butter or possibly margarine
  • 4 x Corn tortillas
  • 3/4 c. Shredded cheddar cheese
  • 1 sm Onion, minced
  • 1/2 c. Minced green pepper
  • 1 1/2 Tbsp. Veg. oil
  • 1 can Tomato sauce, (15-oz)
  • 1 1/2 tsp Chili pwdr

Direcciones

  1. Preheat broiler. Combine Large eggs, lowfat milk, chilies, salt and pepper. In a skillet over medium-low heat, scramble egg mix in melted butter. Cook till hard as desired. Dip tortillas 1 at a time into warm Enchilada Sauce till soft. Spoon 1/4 of the Large eggs down center of each tortilla. Roll up and place, seam side down, in a single layer in a greased 10 x 6-inch glass baking dish. Bring remaining sauce to boil. Pour proportionately over rolled tortillas; sprinkle with cheese. Broil about 4 inches from heat 2-3 min or possibly till cheese melts.
  2. In a small skillet over medium heat, sautee onion and green pepper in oil till onion is limp. Stir in tomato sauce and chili pwdr. Reduce heat to low and simmer while the Large eggs are cooking.