Breakfast Enchiladas

These enchiladas are perfect for brunch...actually the ultimate breakfast enchiladas that can be served any time of the day!

Ingredients:

Cheese Sauce

⅓ cup butter

⅓ cup flour

3 cups milk

2 cups (8 ounces) shredded cheddar cheese

1 4.5-ounce can chopped green chiles, undrained

¾ teaspoon salt

Enchiladas

1 pound package hot ground breakfast sausage (pork or turkey)

2 tablespoons butter or margarine

1onion, diced

1green bell pepper, diced

1 jalapeño, diced

2 tablespoons fresh cilantro, chopped

7 large eggs, beaten

Salt, to taste

Pepper, to taste

5 (8-inch) flour tortillas

Instructions:

Preheat oven to 350˚F.

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.

Drain well, pressing between paper towels.

While sausage is cooking, make the cheese sauce.

Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.

Whisking constantly, add milk stir until thickened.

Add shredded cheese and green chiles.

Melt butter in a large nonstick skillet over medium heat, then add bell pepper, onions, jalapeno, and cilantro. Sauté 1 minute.

Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist.

Remove from heat, add 1½ cups cheese sauce and sausage.

Spoon about 1/2 cup egg mixture down the center of each flour tortilla; roll up. Place seam-side down in a lightly greased 13" X 9" baking dish.

Pour remaining cheese sauce evenly over tortillas.

Bake for 30 minutes or until sauce is bubbly.

Place enchilada on plate, spooning excess cheese sauce in baking dish over enchilada.

Serve with desired toppings (salsa, sour cream, diced avocado, diced tomato, and etc.).