Breakfast Enchiladas

Breakfast enchiladas

No one will sleep in when these cheesy Breakfast Enchiladas are on the menu.

Breakfast Enchiladas
Makes 4 servings
  • 1 (1-pound) package ground hot pork sausage
  • 2 tablespoons unsalted butter
  • 10 large eggs, lightly beaten
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • Cheese Sauce, divided (recipe follows)
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese with peppers
  • Toppings: fresh jalapeno slices, salsa, chopped fresh cilantro
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, cook sausage over medium-high heat, stirring frequently, until browned and crumbly, 7 to 9 minutes. Remove from pan; drain well.
  3. In a large nonstick skillet, melt butter over medium heat. Add eggs, green chiles, salt, pepper, and cumin; 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 1½ cups Cheese Sauce and sausage.
  4. Spoon about ½ cup egg mixture down center of each tortilla; roll up. Place seam side down in a lightly greased 12-inch cast-iron skillet. Pour remaining Cheese Sauce over tortillas; sprinkle with Monterey Jack.
  5. Bake until sauce is bubbly, about 30 minutes. Serve with desired toppings.

Cheese Sauce
  • ⅓ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded Cheddar cheese
  • 1 (4.5-ounce) can chopped green chiles, undrained
  • ¾ teaspoon kosher salt
  1. In a heavy saucepan, melt butter over medium-low heat. Whisk in flour until smooth; cook for 1 minute, whisking constantly. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat, and whisk in cheese, green chiles, and salt.



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