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Nutrition Facts

Serving Size 1 (860g)

Recipe makes 4 servings

Calories 1856
Calories from Fat 1165 (62%)
Amount Per Serving %DV
Total Fat 129.5g 199%
Saturated Fat 60.9g 304%
Monounsaturated Fat 46.1g
Polyunsaturated Fat 13.1g
Trans Fat 0.0g
Cholesterol 1019mg 339%
Sodium 4188mg 174%
Potassium 1252mg 35%
Total Carbohydrate 87.8g 29%
Dietary Fiber 5.2g 20%
Sugars 6.4g
Protein 83.0g 166%

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Breakfast Enchiladas

Recipe #178119 | 1 hour | 30 min prep | add private note

By: Alan in SW Florida
Jul 17, 2006

Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!

SERVES 4 -6 (change servings and units)

Ingredients

Enchiladas

Cheese Sauce

Toppings

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.

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Featured Reviews for This Recipe

From: Lillie Boyd

On Oct 5, 2008

I make breakfast to take to work every Monday and this is the MOST requested. I have cheated and used the canned cheese when in a hurry. The times that I have made this change it was still gobbled all up. I have used a variety of sausage in this dish.I would give this 10 stars if possible.

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  • From: nicoleingermantown

    On Aug 5, 2008

    This is the perfect dish for a brunch.

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    From: SweetsLady

    On Jun 19, 2008

    Superb breakfast dish! :D I had originally found it on Southern Living, so I was glad to find it on here. I only made 2/3 of the recipe and it still made 9 enchiladas. I used light sausage and didn't have any cilantro. I will definitely be making this again! :D Thanks for sharing this recipe!

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    From: LuvToEat

    On Dec 31, 2007

    WOW!! This was great. I made it this morning and we all loved it. Only sub I had to make was dried cilantro for fresh. Definitely not an everyday breakfast but awesome for a special occasion or when you have a little more time to spend in the kitchen. The technique for the scrambled eggs was perfect, I'll use it even when I'm not making this recipe, they turned out so moist and fluffy! Thanks so much for posting this one! Happy New Year!

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  • Read all 5 reviews

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