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Food and Recipe Breakfast Enchiladas

Discussion in 'Lifestyle & Healthy Living' started by Yours, May 18, 2016.

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    INGREDIENTS
    Servings: 4-5

    Cheese sauce:
    1/3 cup butter
    1/3 cup flour
    3 cups milk
    2 cups (8 ounces) shredded Cheddar cheese
    1 (4.5-ounce) can chopped green chiles, undrained
    3/4 teaspoon salt

    Enchiladas:
    1 lb. package hot ground pork sausage
    2 tablespoons butter or margarine
    2 onions, diced
    Green pepper, diced
    2 tbsp. chopped fresh cilantro
    7 large eggs, beaten
    Salt
    Pepper
    5 8-inch flour tortillas
    1 jalapeño, diced
    Cherry tomatoes, halved

    PREPARATION
    1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
    2. Whisking constantly, add milk stir until thickened
    3. Add shredded cheddar and shredded jalepeño
    4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
    5. Drain well, pressing between paper towels.
    6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.
    7. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist
    8. Remove from heat, add 1 1/2 cups Cheese Sauce and sausage.
    9. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased medium baking dish. Pour remaining Cheese Sauce evenly over tortillas.
    10. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

    UPDATE

    A previous version of this recipe failed to include steps 7-10

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