{"id":453,"date":"2014-10-20T21:51:30","date_gmt":"2014-10-21T01:51:30","guid":{"rendered":"http:\/\/eatingcardinals.com\/?p=453"},"modified":"2014-10-20T22:04:32","modified_gmt":"2014-10-21T02:04:32","slug":"breakfast-enchiladas","status":"publish","type":"post","link":"http:\/\/eatingcardinals.com\/?p=453","title":{"rendered":"Breakfast Enchiladas"},"content":{"rendered":"
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\"Scene\"<\/a><\/div>\n
Breakfast Enchiladas<\/strong><\/div>\n
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1 (1-pound) package hot ground pork sausage<\/div>\n<\/div>\n<\/div>\n
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2 tablespoons butter or margarine<\/div>\n<\/div>\n<\/div>\n
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4 green onions, thinly sliced<\/div>\n<\/div>\n<\/div>\n
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2 tablespoons chopped fresh cilantro<\/div>\n<\/div>\n<\/div>\n
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14 large eggs, beaten<\/div>\n<\/div>\n<\/div>\n
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3\/4 teaspoon salt<\/div>\n<\/div>\n<\/div>\n
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1\/2 teaspoon pepper<\/div>\n
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Cheese Sauce<\/div>\n
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1\/3 cup butter<\/div>\n<\/div>\n<\/div>\n
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1\/3 cup flour<\/div>\n<\/div>\n<\/div>\n
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3 cups milk<\/div>\n
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2 cups (8 ounces) shredded Cheddar cheese<\/div>\n<\/div>\n<\/div>\n
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1 (4.5-ounce) can chopped green chiles, undrained<\/div>\n<\/div>\n<\/div>\n
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3\/4 teaspoon salt<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Preparation<\/h2>\n
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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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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8 (8-inch) flour tortillas<\/div>\n<\/div>\n<\/div>\n
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1 cup (4 ounces) shredded Monterey Jack cheese with jalape\u00f1os<\/div>\n<\/div>\n<\/div>\n
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Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Preparation<\/h2>\n
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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.<\/p>\n

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saut\u00e9 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.<\/p>\n

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.<\/p>\n

Bake at 350\u00b0 for 30 minutes or until sauce is bubbly. Serve with desired toppings.<\/p>\n

Served by Gina at Joanna’s lake house – October 2014<\/p>\n

We made chalkboard platters.<\/p>\n

\"DSCF1976\"<\/a> \"DSCF1982\"<\/a><\/p>\n

\"DSCF1981\"<\/a><\/p>\n

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\"DSCF1974\"<\/a> \"DSCF1986\"<\/a><\/p>\n

\"7\"<\/a>\"DSCF1998\"<\/a><\/p>\n

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And we made Thanksgiving banners<\/p>\n

\"DSCF1988\"<\/a><\/p>\n

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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 … <\/p>\n

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