These Breakfast Enchiladas Are Perfect For Weekend Brunch


    Breakfast Enchiladas

    Here's a video that shows you how it's made:

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    Servings: 4-5

    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

    1 lb. package hot ground pork sausage

    2 tablespoons butter or margarine

    2 onions, diced

    Green pepper, diced

    2 tbsp. chopped fresh cilantro

    7 large eggs, beaten



    5 8-inch flour tortillas

    1 jalapeño, diced

    Cherry tomatoes, halved


    1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.

    2. Whisking constantly, add milk stir until thickened

    3. Add shredded cheddar and shredded jalepeño

    4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.

    5. Drain well, pressing between paper towels.

    6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.

    7. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist

    8. Remove from heat, add 1 1/2 cups Cheese Sauce and sausage.

    9. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased medium baking dish. Pour remaining Cheese Sauce evenly over tortillas.

    10. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.


    A previous version of this recipe failed to include steps 7-10.

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