Saute vegetables in skillet with butter or oil until tender.
Remove from pan and add eggs.
Scramble fry until cooked and then add sour cream and salsa.
Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
Spoon about 1/2 cup of mixture into center of tortilla and roll up.
Place seam side down in a casserole.
Repeat until all tortillas are filled.
Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
Serve with salsa and sour cream.
These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.