Breakfast Enchiladas are a delicious and hearty brunch entree bursting with scrambled eggs, spicy sausage and cheesy chili sauce.
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, brunch, enchiladas
Servings: 6servings
Author: Adapted from Buzzfeed's Breakfast Enchiladas
Ingredients
Cheese Sauce
1/2c.1 stick butter
1/2c.flour
4 1/2c.milkI used whole
3c.12 oz. shredded Mexican cheese blend or cheddar
4.5oz.can chopped green chiliesor jalapenos, undrained
3/4tsp.kosher salt
Enchiladas
1lb.hot ground pork sausagenot Italian
2tbsp.butter
3/4c.chopped onion
1green pepperchopped (or red pepper)
2tbsp.chopped cilantro
7large eggsbeaten
kosher salt & pepperto taste
68 inch flour tortillas
Topping Options
halved cherry tomatoes
sliced green onions
minced fresh or pickled jalapenos
diced avocado
Instructions
Cheese Sauce
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
Slowly whisk in milk and then whisk frequently until thickened (about 5-8 minutes.)
Add shredded cheese and canned chilies and stir until smooth. Remove from heat.
Enchiladas
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and spread on paper towel lined plate. Top sausage with additional paper towels and blot off grease.
Melt 2 tbsp. butter in a large nonstick skillet over medium heat, add onion, green pepper and cilantro. Sauté covered 3-5 minutes or until tender. Spread veggies evenly over pan.
Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist.
Remove eggs from heat, fold in 1 1/2 cups cheese sauce and sausage.
Spray 13 x 9 baking dish lightly with cooking spray. Ladle 1 1/2 c. of sauce over bottom of dish.
Spoon a generous 1/2 cup of egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in baking dish. Pour remaining cheese sauce evenly over tortillas.
Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.