Step 1: Prepare the Egg Filling : In a bowl, whisk eggs with milk, salt, and pepper. Heat butter or oil in a nonstick skillet over medium heat. Cook eggs gently, stirring occasionally, until soft and fluffy. Remove from heat and stir in ½ cup shredded cheese and optional beans or vegetables.

Step 2: Warm the Tortillas : Heat tortillas on a skillet or microwave for a few seconds to make them pliable.

Step 3: Assemble the Enchiladas : Preheat oven to 350°F (175°C). Spoon a portion of the egg mixture onto each tortilla. Roll up the tortillas and place them seam-side down in a greased baking dish. Pour salsa verde over the top, making sure each enchilada is well covered. Sprinkle the remaining shredded cheese over the enchiladas.

Step 4: Bake : Bake uncovered for 12–15 minutes, or until cheese is melted and bubbly.

Step 5: Serve : Garnish with fresh cilantro, a dollop of sour cream, and lime wedges. Serve immediately.