Breakfast Enchiladas

Servings: 4-5

Breakfast Enchiladas

Photo by

  • Prep Time


  • Total Time


  • Servings



  • Cheese sauce:

  • cup butter

  • cup flour

  • 3

    cups milk

  • 2

    cups (8 ounces) shredded Cheddar cheese

  • 1

    (4.5-ounce) can chopped green chiles, undrained

  • ¾

    teaspoon salt

  • Enchiladas:

  • 1 lb. package hot ground pork sausage

  • 2

    tablespoons butter or margarine

  • 2

    onions, diced

  • Green pepper, diced

  • 2

    tbsp. chopped fresh cilantro

  • 7

    large eggs, beaten

  • Salt

  • Pepper

  • 5

    8-inch flour tortillas

  • 1

    jalapeño, diced

  • Cherry tomatoes, halved


1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. 2. Whisking constantly, add milk stir until thickened 3. Add shredded cheddar and shredded jalepeño 4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. 5. Drain well, pressing between paper towels. 6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute. 7. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist 8. Remove from heat, add 1 1/2 cups Cheese Sauce and sausage. 9. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased medium baking dish. Pour remaining Cheese Sauce evenly over tortillas. 10. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.


Facebook Conversations