Breakfast Enchiladas

Serves: 2
Total Calories: 561


5 eggs, beaten
2 tablespoons milk
1/4 cup diced green chili
salt and pepper to taste
2 tablespoons butter or margarine
4 corn tortillas
3/4 cup shredded Cheddar cheese
Enchilada Sauce:
1 small onion, chopped
1/2 cup chopped green bell pepper
1 1/2 tablespoons cooking oil
1 (15-ounce) can tomato sauce
1 1/2 teaspoons chili powder


Preheat broiler. Combine eggs, milk, chiles, salt and pepper. In a skillet over medium-low heat, scramble egg mixture in melted butter. Cook until firm as desired. Dip tortillas 1 at a time into hot Enchilada Sauce until soft. Spoon 1/4 of the eggs down center of each tortilla. Roll up and place, seam side down, in a single layer in a greased 10x6-inch glass baking dish. Bring remaining sauce to boil. Pour evenly over rolled tortillas; sprinkle with cheese. Broil about 4 inches from heat 2–3 minutes or until cheese melts.

Enchilada Sauce:
In a small skillet over medium heat, sauté onion and green pepper in oil until onion is limp. Stir in tomato sauce and chili powder. Reduce heat to low and simmer while the eggs are cooking.

Fun Fact: Southwestern dishes, though referred to as "Tex-Mex" or "Mexican," actually reflect a blend of Hispanic and Indian cultures. There are four main ingredients in southwestern dishes—tortillas, pinto beans, cheese, and chiles.

Nutritional Facts:

Serves: 2
Total Calories: 561
Calories from Fat: 300

This Breakfast Enchiladas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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