Preheat oven to 350°. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended.
Heat oil in a 10-inch nonstick skillet over medium low heat.
Add chiles and cook, stirring, for 1 minute.
Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1½ to 2½ minutes.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up.
Serve with salsa and sour cream.