Breakfast Enchiladas - The Nerd's Wife

Mmmmm. Don’t these look yummy?

Yesterday was my mom’s birthday (Hi Mom!), so The Nerd and I drove to their house to celebrate! Memaw was even there! We went to see Sherlock Holmes (so good!)

Today for lunch, my mom & I whipped up these babies from a recipe from Southern Living.

They’re breakfast enchiladas, but you can make them for a meal anytime!

First, you’ll need to make the cheese sauce:

Cheese Sauce Ingredients:

1/3 cup butter

1/3 cup all-purpose flour

3 cups milk

1 (8 oz) block Cheddar cheese, shredded (about 2 cups)

1 (4 oz) can chopped green chiles

3/4 tsp salt

Cheese Sauce Directions:

Melt butter in a heavy saucepan over medium-low heat. Whisk in flour until smooth. Cook, whisking constantly, for one minute.

Gradually whisk in milk; cook over medium heat, whisking constantly, for seven minutes or until thickened.

Remove from heat, and whisk in cheese, green chiles and salt, until cheese is melted:

Ok, now for the Enchiladas…

Enchiladas Ingredients:

1 pound ground pork sausage

2 Tbsp butter

4 green onions, thinly sliced

2 Tbsp chopped fresh cilantro

14 large eggs, beaten

3/4 tsp salt

1/2 tsp pepper

Cheese Sauce

8 (8-in) soft taco-sized flour tortillas

1 cup (4 oz) shredded pepper Jack cheese

Enchiladas Directions:

Preheat oven to 350 degrees. Cook sausage in a large nonstick skillet over medium-high heat, stirring frequently, until sausage crumbles is no longer pink.

Remove the sausage from skillet and drain well. You can press it between paper towels to remove excess grease. Wipe skillet clean.

Melt butter in skillet over medium heat. Add green onions and cilantro, and sautee for one minute.

Now, you’re going to need those eggs. Yeah, 14 eggs beaten. That’s a lot of eggs:

Add the eggs, salt and pepper to the onions and cilantro. Give it a quick stir to get everything mixed in together. Then, cook without stirring for about two minutes, or until the eggs begin to set on the bottom.

Gently draw cooked edges away from the sides of the pan to form large pieces. Cook, stirring occasionally, four to five minutes or until eggs are thickened but still moist.