Breakfast Enchiladas
By Paula Deen
JUMP TO RECIPE
Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 35-40 minutes
Servings: 4
Ingredients
Breakfast Enchiladas
- 1 (1-pound) package hot ground pork sausage
- 2 tablespoons unsalted butter
- 10 large eggs, lightly beaten
- 1 (4.5-ounce) can chopped green chiles
- ¾ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- cheese sauce (recipe follows), divided
- 8 (8-inch) flour tortillas
- 1 cup shredded monterey jack cheese with peppers
- sliced jalapeño, for garnish
- salsa, for garnish
- chopped fresh cilantro, for garnish
Cheese Sauce
- ⅓ cup unsalted butter
- ⅓ cup All-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 (4.5-ounce) can chopped green chiles
- ¾ teaspoon Kosher salt
Directions
Breakfast Enchiladas
Preheat oven to 350°.
In a 12-inch ovenproof skillet, cook sausage over medium-high heat, stirring frequently, until browned and crumbly, 7 to 9 minutes. Remove from skillet; drain well Wipe skillet clean.
In a large nonstick skillet, melt butter over medium heat. Add eggs, green chiles, salt, black pepper, and cumin; cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat, and gently fold in 1½ cups Cheese Sauce and sausage.
Spoon about ½ cup egg mixture down center of each tortilla; roll up. Place, seam side down, in same ovenproof skillet. Pour remaining Cheese Sauce over tortillas; sprinkle with Monterey Jack.
Bake until sauce is bubbly, about 30 minutes. Serve with jalapeño, salsa, and cilantro.
Cheese Sauce
In a heavy-bottomed saucepan, melt butter over medium-low heat. Whisk in flour until smooth; cook, whisking constantly, for 1 minute. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until thickened, about 5 minutes. Remove from heat, and whisk in cheese, chiles, and salt.