Sara's Breakfast Enchiladas
Breakfast is covered with this delicious dish. Sausage, egg, and cheese, is always a winning combination. Check out this recipe from my friend Sara that I KNOW will quickly become a staple in your home.
1/2 pound ground sausage
1 tablespoon olive oil
1 /2 cup diced onion
1 clove garlic, minced
10 large eggs
1 /4 cup milk
1 /2 teaspoon salt
1 /4 teaspoon pepper
1 (4 ounces) can diced green chili peppers 1 cup shredded cheddar cheese
1 (10 ounces ) can green enchilada sauce 1/2 cup cream
1 /4 teaspoon chi Ii powder
8-10 (8 inch) flour tortillas
1 cup Monterrey Jack or pepper jack cheese
Chopped green onion
Preheat oven to 350 degrees. In a medium skillet, cook the sausage until browned. Drain.
Heat olive oil in a large non-stick skillet over medium heat. Add the onions and garlic and cook until soft, 3-5 minutes. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour the eggs into the skillet with the onions and cook, stirring frequently, until eggs are thickened but still mostly moist. Remove from heat and stir in cooked sausage, green chilies, and cheddar cheese. Season the egg mixture with additional salt and pepper, if needed.
In a medium bowl, whisk together the green enchilada sauce, cream, and chili powder.
Lightly grease a 9x13-inch baking pan. Spread about 1 /2 cup of the green enchilada/cream sauce on the bottom of the pan.
Spoon about 1/3 cup of the egg mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all of the filling has been used. Pour the remaining sauce over the enchiladas and sprinkle the Monterrey Jack cheese evenly over the top.
Cover with foil. (If desired, enchiladas can be made to this point and refrigerated overnight before baking).
Bake for 15-20 minutes. Uncover and bake for about 10 minutes more, or until the sauce is bubbly and the cheese is golden. Top with optional toppings of choice.