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The holidays are here and you need breakfast enchiladas to feed a crowd. You do. Make these Cheesy Salsa Verde Sausage Breakfast Enchiladas!
INGREDIENTS:
- 8-10 Large Flour Tortillas
- 12 large eggs
- 1/2 Cup Skim milk
- 3/4 Teaspoon salt
- 1 1/2 Cups Shredded Mexican Cheese Blend
- 1/2 Pound Maple Breakfast Sausage, browned and crumbled
CHEESE SAUCE
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 Cups Milk
- 1/2 cup Herdez Salsa Verde
- 3/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Chili Powder
- 1/2 Teaspoon Cumin
- 3/4 Cup Mexican Cheddar Cheese Blend
TOPPINGS
- 1 1/4 Cups Mexican Cheddar cheese
- 5 strips Bacon, cooked and crumbled
- 1/2 Diced Avocado
- 1 Stalk green onion, sliced thinly
- 1/2 cup grape tomatoes, halved
- Additional Salsa Verde
- Cilantro
DIRECTIONS:
- Preheat oven to 350 degrees.
- In a large bowl, whisk eggs with milk. Add salt. Allow to rest in the fridge for up to 30 minutes while you prep the other ingredients.
- Brown the sausage over medium high heat in a pan and then remove it from the heat and set aside on a paper towel lined plate.
- Pour the beaten eggs into a greased high lipped saute pan and cook on medium high heat, stirring frequently until they are scrambled, but not dried out. Set aside.
FOR THE CHEESE SAUCE
Meanwhile, whisk the butter over medium high heat in a pot until melted. Add the flour and whisk into a paste for 30-60 seconds. Gradually whisk in the milk and bring to a gentle boil, stirring occasionally, until thickened slightly. Add the Herdez salsa verde, spices, and cheese. Stir together until smooth. Remove from heat.
TO ASSEMBLE
Heat the tortillas in a very hot pan on each side or stacked in a clean dish towel and microwaved until warm. Next, divide the eggs, sausage and shredded cheese evenly between the tortillas. If you’re using smaller tortillas you’ll need 10 but otherwise you’ll only need 8. Spray the bottom of a 9×13″ baking pan with nonstick spray and add a little more salsa verde, about 1/3- 1/2 cup. You may add some of the cheese sauce if you prefer. Roll the tortillas with filling up and place them seam side down in the baking dish.
Pour the cheese sauce over the tortillas, and then sprinkle with as much cheese as you’d like. Bake for 20-25 minutes. The edges of the tortillas will be golden brown and the cheese will be melted.
Remove the pan from the oven, and add toppings and a drizzle of salsa verde as desired.
This dish can be made ahead but we prefer to store the sauce separate from the enchiladas until they are ready to be baked
