- 1 (1-lb.) package hot ground pork sausage
- 2 Tbsp. butter
- 4 green onions, thinly sliced
- 2 Tbsp. chopped fresh cilantro
- 14 large eggs, beaten
- ¾ tsp. salt (we used table salt)
- ½ tsp. pepper (we used freshly ground black pepper)
- Cheese Sauce
- 8 (8-inch) soft taco-size flour tortillas
- 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
- Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro
- Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
- Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet, forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
- Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
- Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.
Cheese Sauce recipe*
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 3 cups milk (we used whole milk)
- 1 (8-oz.) block Cheddar cheese, shredded (about 2 cups) (we used 2 cups)
- 1 (4-oz.) can chopped green chiles
- ¾ tsp. salt (we used table salt)
- Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.
*It’s best to start making the sauce around the time that the sausage goes into the skillet.
This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
Take care everybody !