Breakfast Enchiladas



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Note: Can be made gluten-free with corn tortillas.

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.


Breakfast Enchiladas

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Servings 6 people (Click to adjust numberof servings)


  • 1 pound Polidori Hot Italian Sausage
  • 2 tablespoons butter
  • 4 green onions thinly sliced
  • 2 tablespoons fresh cilantro chopped
  • 14 large eggs beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 flour tortillas 8-inch tortillas
  • 1 cup Monterey Jack cheese with jalapeños shredded cheese

Cheese Sauce

  • 1/3 cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 2 cups cheddar cheese shredded
  • 1 can green chiles 4.5 ounce can, chopped, undrained
  • 3/4 teaspoon salt


  • 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.
  • Make cheese sauce. 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. Gently fold in 1 1/2 cups Cheese Sauce and sausage into egg mixture.
  • 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. Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
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