Breakfast Enchiladas

Breakfast Enchiladas

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

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

Preparation

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 remaining ingredients.

8 (8-inch) flour tortillas

1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños

Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro

Preparation

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 sauté 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 13- x- 9-inch 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. Serve with desired toppings.

Served by Gina at Joanna’s lake house – October 2014

We made chalkboard platters.