Shelly's Recipe

BREAKFAST ENCHILADAS

Category: Breakfast Casseroles

1 lb hot pork sausage
2 tbsp butter or margarine
4 green onions, thinly sliced
2 tbsp chopped fresh cilantro
14 large eggs -- beaten
3/4 tsp salt
1/2 tsp pepper
8 flour tortillas, 8 inch
1 cup shredded pepper jack cheese

CHEESE SAUCE:
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups shredded cheddar cheese
41/2 oz canned chopped green chilies, undrained
3/4 tsp salt

TOPPINGS:
Halved grape tomatoes
Sliced green onions
Chopped fresh cilantro

For cheese sauce: Melt butter in a heavy saucepan over medium-high 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 onion 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 9 x 13 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 to 8.