"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Breakfast Enchiladas Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Breakfast Enchiladas, by , is from The Tippit Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Lewis
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Prepare as directed, without baking and refrigate overnight. Let stand at room temperature 30 minutes and bake as directed. TIP: Prepare the Cheese Sauce before scrambling the eggs so it will be ready to add at the proper time.


1 pound Ground pork sausage
2 tbs Margarine
4 each Green onions, thinly sliced
2 tbs Chopped fresh cilantro
14 each Eggs, large, beaten
tsp Salt
tsp Pepper
8 each 8" Flour tortilles
4 oz Monterey Jack cheese with jalapenos, shredded (1 cup)
CHEESE SAUCE, (Prep: 10 min., Cook: 8 min.)
1/3 cup Margarine
1/3 cup Flour, all-purpose flour
3 cups Milk
2 cups Cheddar cheese, shredded, (8 oz.)
4 oz Chopped green chilies, undrained (1 - 4 oz. can)
tsp Salt
TOPPINGS:
Halved cherry tomatoes
Sliced green onions
Chopped fresh cilentro



Directions:
Directions:
COOK: Sausage in a large non stick skillet over edium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels. ************************************************************************************************************* MELT: margarine in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute` 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to "set on bottom". Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened BUT STILL MOIST; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage. You may leave out the sausage and substitute Saute`d onions and green Bell peppers. ******************************************************************************************************** SPOON about 1/3 cup egg mixture down the center of each tortilla; roll up. Place seam side down in a lightly greased 13" x 9" baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle with Monterey Jack cheese. ************************************************************************************************************ BAKE at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings. MAKES: 6 to 8 servings ******************************************************************************************************** CHEESE SAUCE: Melt margarine in a heavy sauce pan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in cheese and remaining ingredients. MAKES about 4 cups

Number Of Servings:
Number Of Servings:
8 Enchiladas

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

527W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!