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Southern Breakfast Enchiladas with Sausage

INGREDIENTS
1 pound ground breakfast sausage
1/2 cup diced onion
1 jalapeno, minced
1/3 cup all-purpose flour
2 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
10 large eggs
2 tablespoons butter
2 cups cooked tater tots
1 cup shredded Pepper Jack cheese
1 cup shredded cheddar cheese
10 fajita-size flour tortillas

INSTRUCTIONS
Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.
When it is about halfway cooked, add the onion and jalapeno.
Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted sppon and set aside.
Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.
Gradually whisk in the milk. Simmer until thickened. Remove from heat.
Preheat oven to 350 degrees and lightly grease a 9×13-inch baking dish.
Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.
In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.
Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.

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