Easy to make breakfast enchilada recipe loaded with eggs and sausage, smothered in a cheese sauce and topped with grape tomatoes, green onion and chopped fresh cilantro. YUM!
Made this crowd pleaser but with a couple of changes for the gluten intolerant relatives.
Corn tortillas, homemade sausage because some pre-made has flour for a filler, and pepper jack cheese for the spicy kick.
This is great to make the day before without baking. Just keep in the refrigerator overnight and pop it in the oven in the morning.
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 (see page 84)
8 (8-inch) flour tortillas or corn to reduce the gluten
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
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.
Note: Prepare half the cheese sauce recipe if you prefer a lighter breakfast.
DECEMBER 2004: Southern Living