Breakfast Enchiladas

Breakfast Enchiladas
Breakfast Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • ervings: 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 pound package hot ground pork sausage

  • 2

    tablespoons butter or margarine

  • 2

    onions, diced

  • Green pepper, diced

  • 2

    tablespoons fresh cilantro, chopped

  • 7

    large eggs, beaten

  • Salt, to taste

  • Pepper, to taste

  • 5

    8-inch flour tortillas

  • 1

    jalapeño, diced

  • Cherry tomatoes, halved

Directions

servings: 4–5 PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. 3. Whisking constantly, add milk stir until thickened. 4. Add shredded cheddar and shredded jalepeño. 5. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. 6. Drain well, pressing between paper towels. 7. Melt butter in a large nonstick skillet over medium heat, then add green onions and cilantro. Sauté 1 minute. 8. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist. 9. Remove from heat, add 1½ cups cheese sauce and sausage. 10. Spoon about ⅓ 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. 11. Bake at 350°F/180˚C for 30 minutes or until sauce is bubbly. Serve with desired toppin

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