Breakfast EnchiladasPRINT RECIPE
- 1 (1-pound) package hot ground pork sausage
- 2 tablespoons butter or margarine
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 14 large eggs, beaten
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (6 oz) Mexican blend shredded cheese
- 1 ½ cups cheese sauce
- 8 Azteca® Fajita size (6 inch) flour tortillas
- Halved grape tomatoes
- Sliced green onions
- Chopped fresh cilantro
Preheat oven 350?
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large nonstick skillet over medium heat; add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, cook without stirring until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in the cheese sauce and sausage.
Warm tortillas per package directions.
Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 9” by 13” baking dish. Pour remaining cheese sauce evenly over tortillas; sprinkle evenly with shredded cheese.
Bake at 350° for 30 minutes or until sauce is bubbly; serve with desired toppings.