Breakfast enchiladas--yum, yum
06-12-2012, 10:46 PM
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Breakfast enchiladas--yum, yum
BREAKFAST ENCHILADAS;
1# hot, ground pork sausage
2 T butter
4 green onions, thinly sliced
2 T chopped fresh cilantro
14 large eggs, beaten
¾ tsp. salt
½ tsp pepper
Cheese Sauce (recipe below)
8 (8 inch) soft flour tortillas
1 cup shredded pepper jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro, sour cream
Preheat oven to 350. Cook sausage in large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well, pressing between paper towels. Wipe skillet clean.
Melt butter in skillet over med. Heat, add green onions and cilantro and sauté 1 minute.
Add eggs, salt and pepper and cook without stirring, 2 min. or until eggs begin to set on bottom. Gently draw cooked edges away from side of pan to form large pieces. Cook, stirring occasionally 4 to 5 min. or until eggs or thickened but still moist. Do not over stir. Remove from heat and gently fold in 1-½ cups cheese sauce and sausage
Spoon about ¾ cup egg mixture down center of each tortilla, roll up. Place seam side down in a lightly greased 13 x 9 baking dish. Pour remaining cheese sauce over tortillas, sprinkle with pepper jack cheese. Bake @ 350 for 30 minutes or until sauce is bubbly. Serve with toppings.
Cheese Sauce:
1/3 cup butter
1/3 cup all purpose flour
3 cups milk
1 8oz block shredded cheddar cheese (about 2 cups)
1 4oz can chopped green chilies
¾ tsp. salt
Melt butter in heavy saucepan over med low heat, whisk in flour until smooth. Cook whisking constantly 1 min. Gradually whisk in milk; cook over med heat whisking constantly 7 min or until thickened. Remove from heat and stir in cheese, salt and chilies and stir until all is blended and cheese is melted.
1# hot, ground pork sausage
2 T butter
4 green onions, thinly sliced
2 T chopped fresh cilantro
14 large eggs, beaten
¾ tsp. salt
½ tsp pepper
Cheese Sauce (recipe below)
8 (8 inch) soft flour tortillas
1 cup shredded pepper jack cheese
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro, sour cream
Preheat oven to 350. Cook sausage in large nonstick skillet over medium-high heat, stirring frequently, 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from skillet; drain well, pressing between paper towels. Wipe skillet clean.
Melt butter in skillet over med. Heat, add green onions and cilantro and sauté 1 minute.
Add eggs, salt and pepper and cook without stirring, 2 min. or until eggs begin to set on bottom. Gently draw cooked edges away from side of pan to form large pieces. Cook, stirring occasionally 4 to 5 min. or until eggs or thickened but still moist. Do not over stir. Remove from heat and gently fold in 1-½ cups cheese sauce and sausage
Spoon about ¾ cup egg mixture down center of each tortilla, roll up. Place seam side down in a lightly greased 13 x 9 baking dish. Pour remaining cheese sauce over tortillas, sprinkle with pepper jack cheese. Bake @ 350 for 30 minutes or until sauce is bubbly. Serve with toppings.
Cheese Sauce:
1/3 cup butter
1/3 cup all purpose flour
3 cups milk
1 8oz block shredded cheddar cheese (about 2 cups)
1 4oz can chopped green chilies
¾ tsp. salt
Melt butter in heavy saucepan over med low heat, whisk in flour until smooth. Cook whisking constantly 1 min. Gradually whisk in milk; cook over med heat whisking constantly 7 min or until thickened. Remove from heat and stir in cheese, salt and chilies and stir until all is blended and cheese is melted.
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