Breakfast Enchiladas

Submitted by Alan in SW Florida

"Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!"

 

• Ready In: 1hr
• Ingredients: 19
• Serves: 4

ingredients

• Enchiladas

• 453.59 g package hot pork sausage (ground or removed from casings)
• 29.58 ml butter or 29.58 ml margarine
• 4 green onions, thinly sliced
• 29.58 ml chopped fresh cilantro
• 14 large eggs, beaten
• 3.69 ml salt
• 2.46 ml pepper
• 354.88 ml cheese sauce (recipe follows)
• 8 (64 inch) flour tortillas
• 236.59 ml shredded jalapeno jack cheese

• Cheese Sauce

• 78.78 ml butter
• 78.78 ml all-purpose flour
• 709.77 ml milk
• 473.18 ml shredded cheddar cheese (8 ounces)
• 127.57 g can chopped green chilies, undrained
• 3.69 ml salt

• Toppings

• halved grape tomatoes
• sliced green onion
• chopped fresh cilantro

directions

1. Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
2. Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; 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 of the cheese sauce and the cooked sausage.
3. Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
4. Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
5. Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

Reviews

[bell.gary.alan]

Have made these at the firehouse a few times now, always a hit!

 

[dawn2701]

Sorry for a poor review. The cheese sauce needs 1/2 the amount of flour, it is too thick. The tortillas end up soggy and this dish does not reheat well. I brought this dish to a meeting with over 20 people and not even half was finished.

 

[GramCracker]

A friend made these for a potluck ... incredible! Can't wait to make them myself!

 

[Recipe Reader]

These were a huge hit on Christmas morning! I made them the day before, so getting breakfast on the table in the morning was so easy. I did substitute salsa for the green chilies, which turned out well. This also made more than 8 - I made about 11 or 12 enchiladas. I even had a couple leftover, and they reheated nicely the next day. Thanks so much for posting!

 

[Bonnie G #2]

Made these when we had company for breakfast and everyone (except the kids who don't count) loved them. I did find them a little time consuming as I didn't make the night before (which I will do next time)but oh so worth it. Had to make a few changes just because of what I had availale - used chorizio sausage (wow that was good) and taco blend shredded cheese as did not have jack. For the sauce - used chopped jalapenos instead of green chilies. Topped with Cilantro and have to tell you this is to die for. Creamy sauce with just the right amount of spice to make us happy. Thanks so much for an impressive and deliscious breakfast that was enjoyed by all.