Breakfast Enchiladas



Cook Time:  45 minutes

  • 1 package hot ground pork sausage (1-pound)
  • 2 tablespoons butter or margarine
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Cheese Sauce 12 oz jar
  • 8 flour tortillas (8-inch)
  • 1 cup shredded Monterey Jack cheese with jalapeños (4 ounces)
  • Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro
  1. 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.
  2. Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom.
  3. 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.
  4. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish.
  5. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.
  6. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Per Serving (excluding unknown items): 3134 Calories; 134g Fat (39.0% calories from fat); 140g Protein; 331g Carbohydrate; 20g Dietary Fiber; 3030mg Cholesterol; 5577mg Sodium. Exchanges: 21 1/2 Grain(Starch); 11 Lean Meat; 1 Vegetable; 18 Fat.


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