Mexican Brunch Enchiladas With Creamy Cheese Sauce

READY IN: 1hr 10mins




  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
  • Add in flour; whisk constantly for about 1 minute.
  • Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
  • Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
  • Season with salt and pepper if desired.
  • For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
  • Melt butter in the skillet, add in the green onions; saute for 1 minute.
  • In 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.
  • Spoon 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.
  • Pour the prepared cheese sauce evenly over the tortillas.
  • Bake covered for about 25 minutes.
  • Remove 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).
  • Delicious!