Breakfast Enchiladas
| Yield: | 2 Servings |
| Categories: |
| 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 |
| 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 |
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