Breakfast Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 20
- Yields:
-
8 tortillas
- Serves:
- 8
ingredients
- 1 lb hot pork sausage
- 2 tablespoons butter
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 14 large eggs, beaten
- 3⁄4 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 64 inches flour tortillas
- 1 cup shredded monterey jack pepper cheese
- 12 grape tomatoes, halved
- 4 green onions, sliced
- 1 cup chopped fresh cilantro
- 1 cup guacamole
- 1 cup sour cream
- 1⁄3 cup butter
- 1⁄3 cup flour
- 3 cups milk
- 2 cups shredded cheddar cheese
- 1 (4 1/2 ounce) can green chilies
- 3⁄4 teaspoon salt
directions
- Preheat oven to 350.
- To prepare cheese sauce melt 1/3 cup butter in a saucepan. whisk in flour until smooth whisking constantly for 1 minute.
- gradually whisk in milk cooking, whisking constantly for five minutes.
- remove from heat and whisk in cheddar cheese, green chilies and 3/4 teaspoons salt. keep on warm until ready to use.
- to prepare enchiliadas, cook sausage in a nonstick skillet, crumbling sausage as you cook it.
- drain well.
- melt 2 tablespoons butter in a Large skillet. add 4 of the green onions and 2 tablespoons cilantro and saute one minute.
- add eggs salt and pepper without stirring until eggs begin to set at bottom.
- draw a spatula across bottom to form large curds.
- continue to cook until eggs are thickened but still moist. do not stir constantly.
- remove from heat and gently stir in 1 1/2 cups of the cheese sauce and the sausage.
- spoon about 1/3 cup egg mixture down each flour tortilla, roll up.
- place seam side down in a lightky greased 13 x 9 inch baking dish.
- spoon cheese sauce over tortillas and sprinkle with pepper jack cheese.
- bake at 350 for 30 minutes or until sauce is bubbly.
- top with grape tomatoes and rest of green onions and cilantro.
- serve with guacomole and sour cream.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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