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Ingredients
- 1 tablespoon butter
- 10 eggs, beaten
- 1 cup light cream
- 8 ounces Mexican blend cheese, shredded
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 garlic clove, crushed
- 1 (4 ounce) can chopped green chilies, drained
- 1 (10 ounce) can red enchilada sauce
- 4 ounces sharp cheddar cheese, shredded
- 8 tortillas
Details
Servings 8
Preparation
Step 1
Grease crock pot with the butter (leaving any excess in the pot) and set aside.
In a large bowl, combine the eggs, cream, Mexican cheese, pepper and chili powder.
Add the garlic and chilies and stir.
Pour the mixture into the crock pot, covere and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
Remove the lid and top with the enchilada sauce and cheddar cheese. Replace lid until sauce is warm and cheese is melted - 15 minutes.
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