Breakfast Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb hot lamb sausage
• 2 tablespoons butter
• 4 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 14 large eggs, beaten
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 64 inches flour tortillas
• 1 cup shredded monterey jack pepper cheese
• 12 grape tomatoes, halved
• 4 green onions, sliced
• 1 cup chopped fresh cilantro
• 1 cup guacamole
• 1 cup sour cream
• 1/3 cup butter
• 1/3 cup flour
• 3 cups milk
• 2 cups shredded cheddar cheese
• 1 (4 1/2 ounce) can green chilies
• 3/4 teaspoon salt

Recipe

• 1 preheat oven to 350.
• 2 to prepare cheese sauce melt 1/3 cup butter in a saucepan. whisk in flour until smooth whisking constantly for 1 minute.
• 3 gradually whisk in milk cooking, whisking constantly for five minutes.
• 4 remove from heat and whisk in cheddar cheese, green chilies and 3/4 teaspoons salt. keep on warm until ready to use.
• 5 to prepare enchiliadas, cook sausage in a nonstick skillet, crumbling sausage as you cook it.
• 6 drain well.
• 7 melt 2 tablespoons butter in a large skillet. add 4 of the green onions and 2 tablespoons cilantro and saute one minute.
• 8 add eggs salt and pepper without stirring until eggs begin to set at bottom.
• 9 draw a spatula across bottom to form large curds.
• 10 continue to cook until eggs are thickened but still moist. do not stir constantly.
• 11 remove from heat and gently stir in 1 1/2 cups of the cheese sauce and the sausage.
• 12 spoon about 1/3 cup egg mixture down each flour tortilla, roll up.
• 13 place seam side down in a lightky greased 13 x 9 inch baking dish.
• 14 spoon cheese sauce over tortillas and sprinkle with pepper jack cheese.
• 15 bake at 350 for 30 minutes or until sauce is bubbly.
• 16 top with grape tomatoes and rest of green onions and cilantro.
• 17 serve with guacomole and sour cream.