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Breakfast

Breakfast Enchiladas

Ingredients

  • 1 lb. hot ground pork sausage
  • 2 tablespoons butter
  • 4 green onions, thinly sliced
  • 2 tablespoons fresh cilantro, chopped
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 1 cup (4 oz.) Monterey Jack cheese with jalapenos, shredded
  • Toppings: halved grape tomatoes, sliced green onions, fresh cilantro

Cheese Sauce

  • 1/3 cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 2 cups shredded Cheddar cheese
  • 1 (4.5 oz.) can chopped green chiles, undrained
  • 3/4 teaspoon salt

Cheese Sauce Preparation

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour until smooth.
  3. Cook, whisking constantly, for 1 minute.
  4. Gradually whisk in milk.
  5. Cook over medium heat, whisking constantly, for about 5 minutes or until thickened.
  6. Remove from heat and whisk in the remaining ingredients.

Enchilada Preparation

  1. Cook sausage in a skillet over medium-high heat until browned and crumbly.
  2. Drain well and blot with paper towels.
  3. Melt butter in a skillet over medium heat.
  4. Add green onions and cilantro and saute for 1 minute.
  5. Add eggs, salt, and pepper. Cook until eggs begin to set.
  6. Draw a spatula across the bottom of the pan to form large curds.
  7. Continue cooking until eggs are thickened but still moist.
  8. Remove from heat and fold in 1 1/2 cups cheese sauce and sausage.
  9. Spoon about 1/3 cup egg mixture down the center of each tortilla and roll up.
  10. Place seam-side down in a lightly greased 13 x 9-inch baking dish.
  11. Pour remaining cheese sauce over tortillas and sprinkle with Monterey Jack cheese.
  12. Bake at 350 degrees F for 30 minutes or until bubbly.
  13. Serve with desired toppings.

Tips

  • Can be assembled the night before and refrigerated.
  • Let stand at room temperature for 30 minutes before baking.
  • Prepare the cheese sauce before cooking the eggs.