Breakfast Enchiladas
Breakfast Enchiladas are a delightful morning twist on a classic Mexican dish, featuring tortillas filled with scrambled eggs, Polidori sausage, cheese, and smothered in a flavorful enchilada sauce. This savory and satisfying breakfast option offers a delightful blend of flavors and a hearty start to your day.
Made with:
Hot Italian Links
Hot Italian Links
20 minutes
40 minutes
1 hour
Ingredients:
- 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
Directions:
- 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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