Ingredients: |
Ingredients: Enchiladas:
1 lb. hot ground pork sausage
2 T. butter
4 green onions, thinly sliced
2 T. chopped fresh cilantro
14 large eggs, beaten
3/4 t. salt
1/2 t. pepper
8 8 in. soft taco-size four tortillas
1 c. shredded pepper Jack cheese
Cheese Sauce:
1/3 c. butter
1/3 c. flour
3 c. milk
1 8 oz. block cheddar cheese, shredded
1 4 oz. can chopped green chiles
3/4 t salt
Toppings:
grape tomato halves, sliced green onions, chopped fresh cilantro
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Directions: |
Directions:Enchiladas:
Preheat oven to 350º. Cook sausage in skillet till browned and crumbled. Remove from skillet; drain well, pressing between paper towels. Wipe skillet clean.
Melt butter in skillet over med. heat. Add green onions and cilantro and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 - 5 minutes or till eggs are thickened but still moist. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 3/4 c. egg mixture down center of each flour tortilla; roll up. Place seam sides down in a lightly greased 13 x 9 baking dish. Pour remaining Cheese Sauce over tortillas; sprinkle with pepper Jack cheese.
Bake at 350º for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Cheese Sauce:
Melt butter in a saucepan over medium-low heat; whisk in milk; cook over medium heat, whisking constantly, 7 minutes or till thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted. |
This recipe for Breakfast Enchiladas is from