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.
20 minutesmins40 minutesmins1 hourhr
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Ingredients:
1poundPolidori Hot Italian Sausage
2tablespoonsbutter
4green onionsthinly sliced
2tablespoonsfresh cilantrochopped
14large eggsbeaten
3/4teaspoonsalt
1/2teaspoonpepper
8flour tortillas8-inch tortillas
1cupMonterey Jack cheese with jalapeñosshredded cheese
Cheese Sauce
1/3cupbutter
1/3cupflour
3cupsmilk
2cupscheddar cheeseshredded
1cangreen chiles4.5 ounce can, chopped, undrained
3/4teaspoonsalt
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