Ingredients: |
Ingredients: 1 (1 lb.) pkg. ground pork sausage
1 Tbsp. butter
4 green onions, thinly sliced
1 Tbsp. chopped fresh cilantro
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper
8 (8-inch) flour tortillas
1 C. shredded Monterey Jack cheese with jalapenos
Cheese Sauce
Toppings: grape tomatoes, sliced green onions, chopped fresh cilantro
Cheese Sauce ingredients:
1/3 C. butter
1/3 c. flour
3 C. milk
2 C. shredded Cheddar cheese
1 (4.5-oz) can chopped green chiles, undrained
3/4 tsp. salt
|
Directions: |
Directions:Cook sausage in a large skillet over medium heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well. Melt butter in a large skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper and cook, without stirring, until eggs begin to set on bottom. Draw spatula across bottom of pan to form large curds. continue to cook until eggs are thickened but still moist. Remove from heat, and gently fold in 1 1/2 C. Cheese Sauce and sausage. Spoon about 1/3 Cf. egg mixture down the center of each flour tortilla; roll up. Place, seam d=side down, in a lightly greased 9" x 13" baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese. Bake at 350º for 30 minutes, or until bubbly.
Cheese Sauce:
Melt butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, five minutes or until thickened. Remove from heat, and whisk in remaining ingredients. |
This recipe for Breakfast Enchiladas is from