Egg Enchiladas

• 2 tablespoons salad oil
• 1 medium onion, chopped
• 1 green pepper, seeded and chopped
• 3 (8 ounce) cans tomato sauce
• 2 teaspoons chili powder
• 8 eggs
• 1/4 cup half-and-half or 1/4 cup milk
• 2 tablespoons chopped canned california green chilies
• salt and pepper
• 2 tablespoons butter or 2 tablespoons margarine
• 6 corn tortillas
• 1 cup shredded cheddar cheese (about 4 ounces)

1. 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.
2. Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
3. In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
4. Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
5. Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
6. Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

salad oil, onion, green pepper, tomato sauce, chili powder, eggs, milk, green chilies, salt, butter, corn tortillas, cheddar cheese

Taken from www.food.com/recipe/egg-enchiladas-205897 (may not work)