1. Grease crock pot with the butter (leaving any excess in the pot), and set aside. 2. In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder. 3. Add the garlic and chilies, and stir. 4. Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn). 5. Remove lid and top with enchilada sauce and cheddar cheese. 6. Replace lid and cook until sauce is warm and cheese is melted (15 minutes). 7. Top tortillas with eggs and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
