Instructions

1. Spread a thin layer of oil or non-stick spray along the bottom and sides of a baking dish so the enchiladas won't stick, and spread about 1/2 cup of enchilada sauce, either green, red or white, onto the bottom of the dish as well. Set the dish aside.

2. Beat eggs with a fork or whisk in a small bowl with a little salt and pepper only long enough to combine the yolks and white. The more you beat, the tougher the eggs will become.

3. Cook the eggs over medium-low heat in oil or butter in a skillet, stirring constantly until large curds form. Continue cooking until the eggs have just set and are no longer runny, about 2 minutes for every 6 eggs, but do not cook them completely.

4. Place corn tortillas individually in a separate frying pan to warm them slightly for easier rolling. Alternatively, microwave an oiled stack of tortillas for about 1 minute. Flour tortillas are already pliable enough to roll without warming them.

5. Spoon about 1/3 cup of the scrambled eggs into each tortilla. Roll the tortillas and place them, seam sides down, into the baking dish. Pour enough enchilada sauce over the tortillas to cover them completely and run down the sides.

6. Sprinkle the enchiladas with shredded Monterey Jack or cheddar cheese and bake them at 350 degrees Fahrenheit for about 40 minutes until the cheese and sauce are bubbling. Let the dish stand for 5 minutes before serving to cool off slightly.