Ingredients:

• 12 fresh corn tortillas (6-inch)
• 6 eggs
• 3 cups gluten-free green enchilada sauce (about 1 +1/2 small cans)
• 1/2 cup cooked yellow split peas, optional
• gluten-free taco seasoning, to taste
• sea salt, to taste
• grated cheese or non-dairy cheese alternative, optional
• crema or sour cream, optional
• green onions, diced
• fresh cilantro sprigs (coriander), optional

Directions:

1. Heat a dry ungreased skillet over high heat and cook each tortilla on both sides until slightly blistered and softened, about 30 seconds on each side.  This will add flavor and make the tortillas less likely to break.  Stack them and cover to keep warm and soft.
2. In a greased skillet, scramble eggs until cooked through.  Remove from heat and season eggs with salt and taco seasoning.  If using split peas, place them in a small bowl and stir in about 1/4 cup enchilada sauce.
3. Pour half of the remaining enchilada sauce into a shallow bowl.  Quickly dip each tortilla in the enchilada sauce and flip to coat both sides.  Place the tortilla in a greased 9 by 13-inch baking dish.  Fill each tortillas with about 2 Tablespoons seasoned eggs, 1 teaspoon split peas, and a sprinkling of grated cheese, if desired.  Roll the tortilla around the filling and start a row.  Continue dipping and filling the remaining tortillas, arranging them into two neat rows to fill the pan.
4. Once all tortillas are filled and rolled,  pour the remaining sauce over them and sprinkle with desired amount of cheese.  Bake at 350 degrees for 10 to 15 minutes, until cheese is melted and enchiladas are warm.  Top with green onions, cilantro, and crema, if desired.  Serve warm.