Breakfast Enchiladas

By á-47

Ingredients

• 1 (1 lb) pkg. hot pork sausage
• 2 Tbsp. butter
• 10 eggs, lightly beaten
• 1 (4.5 oz.) can chopped green chiles, undrained
• 2/4 tea. salt
• 1/2 tea. pepper
• 1/2 tea. cumin
• Cheese sauce, divided (recipe follows)
• 8 (8") flour tortillas
• 1 cup shredded Monterey Pepperjack cheese
• Toppings: freshly jalapeno slices, salsa, chopped fresh cilantro
• CHEESE SAUCE
• 1/3 cup butter
• 1/3 cup flour
• 3 cups whole milk
• 2 cups shredded Cheddar cheese
• 1 (4.5 oz) can chopped green chilies, undrained
• 3/4 tea. salt

Preparation

Step 1

Preheat oven to 350 degrees.

CHEESE SAUCE: In a heavy saucepan, melt butter over medium-low heat. Whisk in flour until smooth, cook for 1 minute, whisking constantly. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat, and whisk in cheese, green chilies and salt.

In a 12" cast iron skillet, cook sausage over medium-high heat, stirring frequently, until browned and crumbly, 7-9 minutes. Remove from pan; drain well.

In a large non-stick skillet, melt butter over medium heat. Add eggs, green chilies, salt, pepper and cumin; cook without stirring, until eggs begin to set on bottom. Draw a spatulas across bottom of pan to form large curds. Continue to cook until eggs art thickened but still moist (Do not stir constantly). r3move from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon bout 1/2 cup egg mixture down center of each tortilla; roll up. Place seam side down in a lightly greased 12" cast iron skillet. Pour remaining Cheese Sauce over tortillas; sprinkle with Monterey Jack.

Bake until sauce is bubbly, about 30 minutes. Serve with desired toppings.