Title: Breakfast enchiladas
 Categories: None
      Yield: 2 Servings
 
      5    Eggs; beaten
      2 tb Milk
    1/4 c  Diced green chilies
           Salt and pepper to taste
      2 tb Butter or margarine
      4    Corn tortillas
    3/4 c  Shredded cheddar cheese

MMMMM----------------------ENCHILADA SAUCE---------------------------
      1 sm Onion; chopped
    1/2 c  Chopped green pepper
  1 1/2 tb Cooking oil
      1 cn Tomato sauce; (15-ounce)
  1 1/2 ts Chili powder
 
  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, 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.