Breakfast Enchiladas

• Meat

  • 1 (1-pound package Ground pork sausage, hot

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 (4.5-ounce can Green chiles
  • 4 Green onions
  • 1 cup Monterey jack cheese with jalapenos

• Refrigerated

  • 14 Eggs, large

• Condiments

  • 2 tbsp Butter or margarine
  • 1 Cheese sauce

• Baking & Spices

  • 1/3 cup Flour
  • 1/2 tsp Pepper
  • 1 1/2 tsp Salt

• Bread & Baked Goods

  • 10 (8 inch flour tortillas

• Dairy

  • 1/3 cup Butter
  • 2 cups Cheddar cheese
  • 3 cups Milk

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 (4.5-ounce) can chopped green chiles, undrained
• 3/4 teaspoon salt
• 1 (1-pound) package hot ground pork sausage
• 2 tablespoons butter or margarine
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• Cheese Sauce (see page 84)
• 10 (8-inch) flour tortillas
• 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
• Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Directions

• Melt butter over medium-low heat in a heavy saucepan. Add flour and whisk until smooth. Cook and whisk constantly for about 1 minute. Gradually whisk in the milk; and cook for 5 minutes or until thickened. Continue whisking while cooking to avoid lumps.
• Remove from heat, and stir in salt, cheese, and green chilies. Set aside.
• Preheat oven to 350 degrees. Prepare two 9x13 pans by spraying lighting with cooking spray. Set aside.
• Crumble sausage into a large nonstick skillet and cook over medium-high heat until it is no longer pink. Remove from pan and drain well on paper towels.
• Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute.
• Beat eggs with the salt, and pepper. Pour into the skillet and cook without stirring until eggs begin to set. Draw a spatula across bottom of pan to form large curds and continue to cook until eggs are thickened but still moist.
• Remove from heat, and gently fold in the sausage and 1 1/2 cups of the Cheese Sauce.
• Evenly divide the mixture between the 10 tortillas by spooning about 1/2 cup down the center of each tortilla. Roll up and place seam side down in a baking dish. You should be able to fit five enchiladas in each dish.
• Pour remaining Cheese Sauce evenly over tortillas and sprinkle evenly with Monterey Jack cheese.
• Bake for 30 minutes or until sauce is bubbly. Garnish with tomatoes, green onions, and cilantro, if desired.

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