Tex-Mex Enchiladas

10 Large eggs
¼ cup Nonfat milk
1 can (4 oz.), chopped Green chilies, drained
½ cup, chopped Onion
1 tablespoon Taco seasoning
¼ teaspoon Garlic powder
2 tablespoons Unsalted butter
1 cup, shredded Monterey Jack cheese, divided
6 (8-inch) Flour tortillas
1 can (10 ounces) Enchilada sauce
Optional Chopped avocado, sour cream, pico de gallo, cilantro

Preheat oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray; set aside.
Combine eggs, milk, chilies, onion, taco seasoning and garlic powder in a large bowl.
Melt butter in a large skillet. Pour in egg mixture. Cook on medium heat, gently drawing mixture across bottom and sides of pan forming large curds, until eggs are thickened and no visible liquid egg remains.
During last minute, stir in ½ cup of the cheese.
Meanwhile, heat tortillas according to package directions. Divide egg mixture evenly and place on center of tortillas. Roll up.
Place tortillas, seam side down, in prepared dish. Spoon enchilada sauce over top of enchiladas. Sprinkle with remaining ½ cup cheese.
Bake 12 to 15 minutes or until filling is hot and cheese is melted. Garnish each tortilla with avocado, sour cream, pico de gallo and cilantro, as desired.

Source: American Egg Board.