Breakfast Enchiladas

Ingredients

Enchiladas

• 1 (1 lb) package hot pork sausage (ground or removed from casings)
• 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
• 1 1/2 cups cheese sauce (recipe follows)
• 8 (8 inch)  flour tortillas
• 1 cup shredded jalapeno jack cheese

Cheese Sauce

• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese (8 ounces)
• 1 (4 1/2 ounce) can chopped green chilies, undrained
• 3/4 teaspoon salt

Toppings

• halved grape tomatoes
• sliced green onion
• chopped fresh cilantro

Directions

1. 1

   Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

2. 2

   Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; 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 1 1/2 cups of the cheese sauce and the cooked sausage.

3. 3

   Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.

4. 4

   Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.

5. 5

   Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.