Ingredients for Breakfast Enchiladas
- Hot Pork Sausage
- 2 tablespoons butter
- Green Onions
- Fresh Cilantro
- 6 large eggs
- ¼ teaspoon salt (for cheese sauce) + ½ teaspoon salt (for eggs)
- Pepper
- Cheese Sauce
- Flour Tortillas
- Jalapeno Jack Cheese
- All Purpose Flour
- ½ cup milk (for eggs) + 2 cups milk (for cheese sauce)
- 1 ½ cups shredded cheddar cheese
- Green Chilies
- Grape Tomatoes
- Green Onion
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How to Make Breakfast Enchiladas
- Prepare the cheese sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 2 cups of milk and bring to a simmer, stirring frequently. Reduce heat to low and stir in 1 ½ cups of shredded cheddar cheese, ½ cup of Monterey Jack cheese, and ¼ teaspoon of salt until smooth and melted.
- In a large bowl, whisk together 6 large eggs, ½ cup of milk, ½ teaspoon of salt, and ¼ teaspoon of black pepper.
- Lightly grease a 9x13 inch baking dish.
- Fill each tortilla with scrambled eggs, a spoonful of cheese sauce and your choice of fillings.
- Roll up the tortillas and place them seam-down in the prepared baking dish.
- Pour any remaining cheese sauce over the enchiladas.
- Cover the baking dish with foil and refrigerate overnight.
- Let the enchiladas stand at room temperature for 30 minutes before baking.
- Preheat oven to 375°F (190°C).
- Bake uncovered for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
176 g
Sugar
22g
Fat
304g
Carbs
29g
