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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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