Egg Enchiladas - cooking recipe

Ingredients

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)

Preparation

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.
Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
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.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).