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Breakfast Enchiladas
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1 lb | sausage hot pork |
2 Tbsp | butter or margarine |
4 | green onions, thinly sliced |
2 Tbsp | cilantro, chopped |
14 large | eggs, beaten |
3/4 teas | salt |
1/2 teas | pepper |
8 | flour tortillas, 8" |
1 cup | monterey jack cheese with jalapenos, shredded |
1/3 cup | butter |
1/4 cup | flour |
3 cups | milk |
2 cups | cheddar cheese, shredded |
1 can | mexican chopped green chilies |
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro and saute 1 minute. Add eggs, salt and pepper and cook, without stirring until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly Remove from heat, and gently fold in 1 1/2 cups cheese sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13x9 baking dish. Pour remaining cheese sauce evenly over tortillas, sprinkle evenly with monterey jack cheese.
Bake at 350 for 30 minutes or until sauce is bubbly. Servie with desired toppings.
Cheese Sauce
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaing ingredients.
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