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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups shredded Cheddar cheese
1 (4.5 oz) can chopped green chiles, undrained
3/4 tsp salt
1 (1 lb) pkg hot ground pork sausage
2 tbsp butter
4 green onions, thinly sliced
2 tbsp chopped fresh cilantro
14 large eggs, beaten
3/4 tsp salt
1/2 tsp pepper
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack cheese with jalapenos
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
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. Remove from heat, and whisk in remaining ingredients.
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.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13x9 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. Serves 6-8
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Breakfast Enchiladas
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups shredded Cheddar cheese
1 (4.5 oz) can chopped green chiles, undrained
3/4 tsp salt
1 (1 lb) pkg hot ground pork sausage
2 tbsp butter
4 green onions, thinly sliced
2 tbsp chopped fresh cilantro
14 large eggs, beaten
3/4 tsp salt
1/2 tsp pepper
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack cheese with jalapenos
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
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. Remove from heat, and whisk in remaining ingredients.
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.
Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and saute 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13x9 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. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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