Breakfast EnchiladasPfaltzgraff 2010 Calendar
May Featured Recipe

Featured: Sedona Dinnerware

Breakfast Enchiladas

Breakfast Enchiladas


  • 1 lb. hot ground pork sausage
  • 1⁄3 cup each flour and butter
  • 3 cups milk
  • 8 oz. shredded cheddar cheese
  • 1 can (4.5 oz.) chopped green chiles, undrained
  • 3⁄4 tsp. salt
  • 2 Tbsp. butter
  • 4 green onions, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 14 eggs, beaten
  • 1⁄2 tsp. pepper
  • 1 cup (4 oz.) shredded Monterey Jack
    cheese with jalapenos


Cook sausage until browned and crumbly. Drain well on paper towels.

In saucepan over medium heat, whisk flour into melted butter. Cook one minute. Gradually whisk in milk. Cook 5 minutes whisking until thickened.

Remove from heat and stir in cheddar, chiles and salt. Sauté onion and cilantro in butter. Add eggs, salt and pepper.

Cook without stirring until eggs begin to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Cook until thickened but sill moist. Remove from heat; fold in sausage and 11⁄2 cup cheese sauce.

Spoon 1⁄3 cup egg mixture into center of each tortilla. Roll and place seam side down in baking dish. Pour remaining cheese sauce evenly over tortillas; sprinkle with Jack cheese.

Bake at 350º for 30 minutes until sauce is bubbly. Garnish with chopped fresh cilantro.