BuzzFeed Breakfast Enchilada's

Submitted by Big Sis

"This came across my facebook feed, must tell you, they are excellent! So good! There is only my hubbie and myself, so I froze two to a Marie Callender's pie plate. This made 13 for me."

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 13 Enchalidas
• Serves: 6

ingredients

• 1⁄3 cup butter
• 1⁄3 cup flour
• 3 cups milk
• 2 cups monterey jack pepper cheese, Shredded
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 3⁄4 teaspoon salt
• 1 lb jimmey dean sausage
• 2 tablespoons butter
• 2 onions
• 1 green pepper, diced
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• 7 large eggs, beaten
• salt
• pepper
• 13 flour tortillas

directions

1. Melt Butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened.
3. Add shredded cheese and chopped creen chilies.
4. Cook Sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skilled over medium heat, add green onions and cilantro. Saute 1 minute.
7. Add eggs, salt and pepper, and scramble until eggs are cooked but still moist.
8. Remove from heat add 1 1/2 C Cheese Sauce and sausage.
9. Spoon about 1/3 C egg mixture down center of each flour tortilla, roll up. Place seam side down, in a lightly greased medium baking dish. Pour remaining cheese sauce evenly over tortillas.
10. Bake at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings.