2 cups chili, no beans
3/4 cup onion, chopped
1/2 cup fresh mushrooms, chopped
1/4 cup bell peppers, chopped
1/2 stick butter
1/2 cup cooked ham, diced
6 eggs, well beaten
2 cups cheddar cheese, shredded
corn tortillas

Sauté mushrooms, bell pepper, and 1/2 of onions along with diced ham and 1/4 stick butter in a large skillet. Add remaining butter and well beaten eggs. Scramble. Salt and pepper to taste. While cooking, add 1 cup grated cheese. When cooked, roll the scrambled eggs in tortillas to make nice plump enchiladas.

(Note: heated tortillas will roll easier). Place enchiladas in lightly greased, oblong baking dish. Cover with warmed chili and remaining cheese. Top with remaining chopped onions.

Bake at 325°F for about 10 minutes.