Breakfast Enchiladas

Ingredients:

• 1 lb pkg of hot ground pork sausage
• 2 Tbl butter
• 4 green onions, thinly sliced
  2 Tbl chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 tsp salt
• 1/2 tsp pepper
• 8 -8in flour tortillas
• 1 c (4 oz) shredded Monterey Jack cheese w/ jalapeños
• Toppings: halved grape tomatoes, sliced green onions, fresh cilantro

Cheese Sauce

• 1/3 c butter
• 1/3 c flour
• 3 c milk
• 2 c shredded Cheddar cheese
• 1 (4.5 oz) can chopped green chilies, undrained
• 3/4 tsp salt

Cheese Sauce prep

1. Melt butter in saucepan over medium heat; whisk in flour until smooth.
2. Cook, whisking constantly, 1 min.
3. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 min or until thickened.
4. Remove from heat, and whisk in remaining ingredients

Enchilada Preparation:

1. Cook sausage in skillet over med-high heat, stirring until it crumbles & is no longer pink.
2. Remove from pan; drain well, pressing between paper towels.
3. Melt butter in skillet over med heat.
4. Add green onions & cilantro and saute for 1 min.
5. Add eggs, salt, and pepper to cook without stirring until eggs begin to set on bottom.
6. Draw a spatula across the bottom of pan to form large curds.
7. Continue to cook until eggs are thickened but still moist; do not stir constantly.
8. Remove from heat, and gently fold in 1 1/2 c cheese sauce and sausage.
9. Spoon about 1/3 egg mixture  down the center of each flour tortilla; roll up.
10. Place, seam down, in a lightly greased 13×9 in baking dish.
11. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly w/Monterrey Jack cheese.
12. Bake at 350 degrees F for 30 min or until sauce is bubbly.
13. Serve w/desired toppings