Ingredients: |
Ingredients: 1 package (1 lb.) ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly slice
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce (see recipe below)
8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
(Can top with halved grape tomatoes, sliced green onions, chopped fresh cilantro)
Cheese Sauce recipe:
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 chilies, undrained
3/4 teaspoon salt
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Directions: |
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.
Melt butter in a large nonstick skillet over medium heat. Add green onions 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 degrees for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Cheese Sauce:
Melt butter in a heavy saucepan over medium-low hear; 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. บบบบบบบ |
This recipe for Breakfast Enchiladas is from