BREAKFAST ENCHILADAS
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!!
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- 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.
- Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
- 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.
Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83
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Mustafa Zahoor
[email protected]The enchiladas were too time-consuming to make. I don't think I'll make them again.
Lapam Samuel
[email protected]The enchiladas were too greasy. I think I should have drained the ground beef more thoroughly.
Michael Owenby
[email protected]The enchiladas were too cheesy. I think I should have used less cheese.
Hame Khan
[email protected]The enchiladas were too salty. I think I should have used less salt.
Kim Watson
[email protected]The enchiladas were bland. I think I should have used more spices.
MarcAnthony Martinez
[email protected]The enchiladas were a little dry. I think I should have used more sauce.
Buddha Sanyog
[email protected]I had some trouble getting the enchiladas to roll up without breaking. I think I might have used too much filling.
Besart
[email protected]These enchiladas were a little too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use less chili powder.
Agness Chiviya
[email protected]I made these enchiladas for my husband and he loved them! He said they were the best enchiladas he's ever had.
Kayla Rabe
[email protected]These enchiladas are a great way to use up leftover chicken or turkey. They're also a great option for a potluck or party.
Nurul Akther
[email protected]I love that these enchiladas can be made ahead of time. It makes them a great option for busy weeknights.
Islam Zada
[email protected]These enchiladas are so good! The flavors are perfect and the cheese is gooey and melted.
kasra safari
[email protected]I've made these enchiladas several times now and they're always a hit. They're a great way to get your kids to eat their veggies.
Mr OLIUR RUHMAN
[email protected]These enchiladas are perfect for a lazy weekend breakfast. They're easy to make and they taste amazing.
Vladas Lukosevicius
[email protected]I made these enchiladas for a brunch party and they were a huge success! Everyone loved them.
Mohammed Frank
[email protected]These enchiladas were a great way to use up leftover eggs and tortillas. They were quick and easy to make, and they tasted great!
Abena Bhardie
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The enchiladas are always fluffy and cheesy, and the sauce is flavorful and tangy.
MD sahid hassn
[email protected]These breakfast enchiladas were a hit with my family! The flavors were amazing and the dish was so easy to make. I will definitely be making this again.