1/2 cup sour cream (optional) or 1/2 cup guacamole (optional)
Serving Size: 1 (254) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 308 g57 %
Total Fat 34.3 g52 %
Saturated Fat 14.2 g71 %
Cholesterol 257.7 mg
Sodium 1149.7 mg
Dietary Fiber 2.1 g8 %
Sugars 4.1 g16 %
Protein 24.1 g
Preheat oven to 350 (when ready to bake).
In medium skillet, cook the sausage until browned. Drain.
Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft.
In a large bowl, whisk together the eggs, milk, salt and pepper.
Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat.
To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste.
In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom.
Spoon about 1/3 cup of the egg/sausage/cheese mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all the filling has been used up. I lay out all 10 tortillas and evenly divide the filling first, then start rolling.
Pour remaining sauce over the enchiladas and sprinkle with the Jack cheese. Cover with foil. Refrigerate if making the night before, otherwise precede to the next step.
Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden.