Tasty

These Breakfast Enchiladas Are Perfect For Weekend Brunch

THIS. IS. LIFE.

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INGREDIENTS

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

Enchiladas:
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

Salt

Pepper

5 8-inch flour tortillas

1 jalapeño, diced

Cherry tomatoes, halved

PREPARATION

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.

UPDATE

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