This recipe has a very funny story behind it. It is very common for Geoff and I to make 3 to 4 recipes on a Sunday afternoon and then put them up in the freezer for later use. One day we made 2 trays of chicken enchiladas, 2 trays of breakfast enchiladas and 2 trays of Baked Ziti. When it came time to put them in the freezer, we covered them with foil and labeled them. One morning, when we had our extended family visiting, I pulled out a tray of breakfast enchiladas and stuck them into the oven. An hour later, we all sat down to breakfast to find that I had mislabeled the pans and my breakfast enchiladas were in fact the chicken enchiladas. Everyone had a good laugh over this and then proceeded to eat them anyway!
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 recipe below)
8 (8-inch) flour tortillas
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.
- 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
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.