A delightful twist on the classic enchiladas, perfect for a hearty breakfast or brunch.
Heat a bit of oil in a frying pan over medium heat and sauté the chopped onion and diced green pepper until softened.
Cook the vegetables until they are fragrant and slightly caramelized for extra flavor.
Add the tomato sauce and chili powder to the pan, stir well, and let it simmer uncovered for about 10 minutes.
Stir occasionally to prevent the sauce from sticking to the pan.
In a bowl, beat the eggs with the half-and-half until well combined, then stir in the diced green chilies.
Ensure the eggs and half-and-half are thoroughly mixed for a uniform texture.
Melt butter in a frying pan over medium-low heat, pour in the egg mixture, and cook gently, stirring occasionally, until the eggs are softly scrambled.
Remove the eggs from the heat while they are still slightly runny as they will continue to cook off the heat.
Dip each tortilla in the warm tomato sauce to coat, then place a portion of the scrambled eggs in the center and roll up tightly.
Ensure the tortillas are warm to make them more pliable and easier to roll.
Arrange the rolled tortillas seam-side down in a baking dish, pour the remaining sauce over them, and sprinkle with shredded cheese.
Distribute the sauce evenly to ensure all enchiladas are covered.
Place the dish under the broiler, about 4 inches from the heat source, and broil until the cheese is melted and bubbly, about 3 minutes.
Keep an eye on the broiler to prevent the cheese from burning.
Serve the enchiladas warm, garnished with fresh herbs or a dollop of sour cream if desired.
Pair with a side of fresh salsa or guacamole for added flavor.
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