Preparation:
Preheat broiler. Combine eggs, milk, chilies, 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 10 x 6-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.
In a small skillet over medium heat, saut‚=82 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. |
