1 hr 10 mins
If you want a spicy cheese sauce add in some cayenne pepper. I used the small pork breakfast sausages for this but really any kind will do, with the small sausages there is no need to remove the casings just crumble as you are cooking them, you will have to remove the casings if you are using the larger sausages. This recipe is also great for a dinner! The sauce from this recipe is wonderful, so you might want to consider using the sauce recipe alone for other recipe!
My Private Note
Units: US | Metric
- 1 lb pork breakfast sausage
- 2 tablespoons butter
- 5 green onions, chopped
- 14 large eggs, beaten
- 2 tablespoons whipping cream or 2 tablespoons half-and-half cream
- salt and pepper
- 8 (8 inch) flour tortillas
- 1 1/2 cups cheddar cheese, shredded
- shredded cheese, for topping (any amount desired)
- 1Set oven to 350 degrees.
- 2Butter a 13 x 9-inch baking dish.
- 3For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
- 4Add in flour; whisk constantly for about 1 minute.
- 5Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
- 6Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
- 7Season with salt and pepper if desired.
- 8For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
- 9Melt butter in the skillet, add in the green onions; saute for 1 minute.
- 10In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
- 11Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
- 12Pour the prepared cheese sauce evenly over the tortillas.
- 13Bake covered for about 25 minutes.
- 14Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
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Nutritional Facts for Mexican Brunch Enchiladas With Creamy Cheese Sauce
Serving Size: 1 (3092 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 946.7
- Calories from Fat 611
- Total Fat 67.9 g
- Saturated Fat 33.4 g
- Cholesterol 536.3 mg
- Sodium 1326.8 mg
- Total Carbohydrate 40.0 g
- Dietary Fiber 2.3 g
- Sugars 3.1 g
- Protein 42.8 g