Breakfast Enchiladas

By cooksalot

Servings: 4-5

Ingredients

• Cheese sauce:
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3/4 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

Preparation

Step 1

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.