Monday, January 20, 2014

Breakfast Enchiladas

A couple of years ago my mother-in-law gave me a recipe she saw in Southern Living magazine for breakfast enchiladas.  She hadn't tried it but but looked good to her and she has a good eye for that kind of thing. I'm SO glad she gave me the recipe.  We both gave it a try and it was delicious!  This is the kind of thing you make on Christmas Eve so you can pop in the oven on Christmas morning.  There are a lot of steps but when you make it like that, it seems so easy.

You can top the enchiladas with toppings of your choice; pico de gallo, fresh cilantro, guacamole.  At my house, we like it simple...a generous scoop of my Seriously Easy All-Canned Salsa!

Breakfast Enchiladas

Printable Version

1 (1 lb) package ground pork sausage
2 Tbsp butter
3 Tbsp dried cilantro
14 large eggs, beaten
¾ tsp salt
½ tsp pepper
Cheese Sauce (below)
8 (8-inch) soft taco-size flour tortillas
1 cup shredded Cheddar Cheese or Mexican Blend

1.  Preheat oven to 350˚ (skip this step if you are pre-making the night before). 

2.  Brown the sausage in a skillet over medium-high heat, stirring frequently, until sausage is in crumbles and is cooked all the way through.  Remove from skillet and drain on paper towels (drain well!).  Wipe the skillet clean.

3.   Melt butter in skillet over medium heat.  Add cilantro and sauté briefly.  Add eggs, salt, and pepper, and cook, without stirring, for 2 minutes or until eggs begin to set.  Gently stir around the edges of the eggs to draw them away from the side of the pan to make large pieces.  Cook through, stirring occasionally, 4-5 minutes until eggs are thickened but still moist.  Remove from heat and fold in 1 ½ cups of Cheese Sauce and sausage.

4.  Spoon about ¾ cup egg mixture down the middle of each tortilla and roll up.  Place the filled tortilla seam-side down, in a lightly greased 13x9-inch baking dish.  Pour the remaining Cheese Sauce over the tortillas; sprinkle with cheddar cheese (skip this if you are pre-making the night before.  Instead, cover the tortillas and put the remaining cheese sauce in a container to refrigerate until you are ready to bake it).

5.  Bake at 350˚ for 30 minutes or until sauce is bubbly.  Serve with salsa.  

Cheese Sauce
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 (8-oz) block Cheddar Cheese, shredded
1 can Rotel diced tomatoes and green chiles, drained
¾ tsp salt

1.  Melt butter in a heavy saucepan over medium-low heat.  Whisk in flour until smooth.  Cook, whisking constantly, for one minute.
2.  Gradually whisk in milk.  Cook over medium heat, whisking constantly, for 7 minutes or until thickened.

3.  Remove from heat, and whisk in remaining ingredients until cheese is melted.

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