Breakfast Enchiladas

By Jgebke

Ingredients

• Cheese Sauce:
• ervings: 4–5
• INGREDIENTS
• 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

Preparation

Step 1

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