Ingredients: |
Ingredients: ENCHILADA INGREDIENTS: 1-lb pkg hot or mild ground pork sausage (I use mild) 2 T butter or margarine 4 green onions, thinly sliced 2 T chopped yellow onion 2 T chopped fresh cilantro 14 large eggs, beaten 3/4 tsp salt 1/2 tsp pepper Cheese Sauce (see below) 8 to 14 (8-inch) flour tortillas 1 c (4 oz) shredded Monterey Jack cheese with jalapeños Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
CHEESE SAUCE INGREDIENTS: 1/3 c butter 1/3 c all-purpose flour 3 c milk 2 c (8 oz) shredded cheddar cheese 4.5-oz can chopped green chiles
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Directions: |
Directions:NOTE: Make the cheese sauce first so it will be ready before cooking the eggs. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly for 5 minutes or until thickened. Remove from heat; whisk in remaining ingredients. Yields about 4 cups.
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add onions and cilantro, and sauté 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.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13-by-9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese. Bake at 350°F for 30 minutes or until sauce is bubbly. After removing from oven, top with halved grape tomatoes and chopped green onions. Serve with desired toppings. I like salsa, sour cream and jalapeños available for toppings. |