Breakfast Enchiladas

• 2 tablespoons (1 oz.) unsalted butter
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped sweet onion
• 12 large eggs
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1 (16-oz.) jar salsa verde
• 12 (6-in.) flour tortillas
• 2 1/2 cups (10 oz.) shredded Colby Jack cheese
• 2 tablespoons chopped fresh cilantro
• Toppings: halved grape tomatoes, chopped fresh cilantro, chopped avocado

1. Preheat oven to 350u0b0F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; saute until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not overstir.)
2. Spread 2 tablespoons salsa verde in center of each tortilla. Spoon about 1/4 cup egg mixture over salsa; sprinkle with 2 tablespoons cheese and 1/2 teaspoon cilantro. Roll up, and place, seam side down, in lightly greased 13- x 9-inch baking dish. Add Cheese Sauce and remaining cheese.
3. Bake in preheated oven until sauce is bubbly, 30 minutes. Serve with desired toppings.

butter, red bell pepper, sweet onion, eggs, salt, black pepper, water, salsa verde, flour tortillas, cheese, fresh cilantro, tomatoes

Taken from www.myrecipes.com/recipe/breakfast-enchiladas-1 (may not work)