Breakfast Enchiladas

By Tamipri

Serve this tasty breakfast dish alongside ingredients such as pico de gallo, tomatillo salsa, and sliced jalapeños.

Ingredients

• Cheese Sauce:
• 1 (1 lb) pkg. hot ground pork sausage
• 2 Tb. butter
• 4 green onions, thinly sliced
• 2 Tb. Chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 8 (8-inch) flour tortillas
• 1 c. (4 oz) shredded pepper Jack cheese
• Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
• 1/3 c. butter
• 1/3 c. flour
• 3 c. milk
• 2 c. (8 oz.) shredded Cheddar cheese
• 1 (4.5 oz) can chopped green chiles, undrained
• 3/4 tsp. salt

Preparation

Step 1

1. Preheat oven to 350 degrees. Cook sausage in a large nonstick skillet over med-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on the bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
3. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam down, in a lightly greased 13x9 inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
4. Bake at 350 degrees for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Cheese Sauce: Melt butter in a heavy saucepan over med-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over med-heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.