Breakfast Enchiladas

This makes a great breakfast for those holiday guests.

• Ready In: 50 mins
• Serves: 8
• Yields: 8 tortillas

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 1/2ounce) can green chilies
• 3⁄4 teaspoon salt

Directions

1. Preheat oven to 350.
2. To prepare cheese sauce melt 1/3 cup butter in a saucepan. whisk in flour until smooth whisking constantly for 1 minute.
3. gradually whisk in milk cooking, whisking constantly for five minutes.
4. remove from heat and whisk in cheddar cheese, green chilies and 3/4 teaspoons salt. keep on warm until ready to use.
5. to prepare enchiliadas, cook sausage in a nonstick skillet, crumbling sausage as you cook it.
6. drain well.
7. melt 2 tablespoons butter in a Large skillet. add 4 of the green onions and 2 tablespoons cilantro and saute one minute.
8. add eggs salt and pepper without stirring until eggs begin to set at bottom.
9. draw a spatula across bottom to form large curds.
10. continue to cook until eggs are thickened but still moist. do not stir constantly.
11. remove from heat and gently stir in 1 1/2 cups of the cheese sauce and the sausage.
12. spoon about 1/3 cup egg mixture down each flour tortilla, roll up.
13. place seam side down in a lightky greased 13 x 9 inch baking dish.
14. spoon cheese sauce over tortillas and sprinkle with pepper jack cheese.
15. bake at 350 for 30 minutes or until sauce is bubbly.
16. top with grape tomatoes and rest of green onions and cilantro.
17. serve with guacomole and sour cream.