Breakfast Enchiladas

This dish is not spicy unless you want it to be. You can increase the heat with the toppings or the type of sausage. I use regular flavor Jimmy Dean breakfast sausage. I add heat with hot sauce and/or salsa as a topping. That way I can get some heat while my wife can have her portion as the recipe intended. Some thinly sliced avocado on the side is wonderful.

Ingredients

Enchiladas

• 6 large eggs

• 2 tablespoons milk

• salt

• 1 pound ground breakfast sausage

• 1 cup Monterey Jack cheese grated

• 10-12 flour tortillas

Queso Sauce

• 3 tablespoons butter

• ¼ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon ground cumin

• 2 cups chicken broth

• 1 cup heavy cream

• 2 cups Monterey Jack cheese grated

• 2 (4-ounce cans) diced green chiles

Topping Options

• Thinly Sliced Cherry Tomatoes 

• Diced Cilantro

• Thinly Sliced Avocado 

• Sour Cream 

• Salsa

• Cholula Hot Sauce

• Sliced Pickled Jalapenos

Preparation

1. Cook the ground sausage over medium heat breaking it up as it cooks. Once the meat is browned and cooked, remove it from the skillet and set aside

2. In a mixing bowl, combine the eggs and milk and whisk together until combined.

3. Pour this into the same skillet and cook over medium-low heat, scrambling with a spatula while they cook. Add a little salt to the eggs when done.

4. Combine the scrambled eggs in a bowl with the cooked sausage, grated cheese, and a can of green chiles.

5. Preheat oven to 350℉ degrees.

6. In a large saucepan melt the butter over medium heat.

7. Whisk in the flour and add the salt, onion, garlic powders, and ground cumin. Cook the flour mixture for 2-3 minutes.

8. Add in the broth and continue whisking until the mixture is smooth. Bring to a simmer to thicken, stirring occasionally.

9. Reduce heat to low and stir in the heavy cream.

10. Remove the sauce from the heat. Add in 1 1/2 cups of the grated cheese and a can of diced green chiles. Stir while the cheese melts

11. Spoon enough of the cheese sauce into a large baking dish to coat the bottom.

12. Spoon a small amount of the scrambled egg mixture onto a tortilla. Roll and place in the baking dish, seam side down. Continue until the baking dish is filled.

13. Pour the remaining cheese sauce on top of the enchiladas and top with the remaining 1/2 cup of grated cheese.

14. Bake for 20 to 30 minutes at 350 degrees until cheese sauce is bubbling.

15. Remove from oven, and allow to cool briefly before adding desired toppings.

Keywords: Main Breakfast Mexican