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1
Preheat oven to 350.
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2
Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles are cooked through.
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3
Remove from pan; drain well.
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4
Set aside.
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5
PREPARECHEESE SAUCE
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6
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
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7
Cook, whisking constantly, 1 minute.
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8
Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened.
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9
Remove from heat, and whisk in remaining ingredients.
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10
Set aside.
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11
ENCHILADA FILLING
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12
Melt butter in a large nonstick skillet over medium heat.
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13
Add green onions and cilantro, and saute 1 minute.
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14
Add eggs, salt, pepper, and cook, without stirring, until eggs begin to set on bottom.
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15
Draw a spatula across bottom of pan to form large curds.
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16
Continue to cook until eggs are thickened but still moist; do not stir constantly.
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17
Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.
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18
Spoon about 1/2 cup egg mixture along the bottom of each tortilla; roll up tightly.
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19
Place, seam side down, in a lightly greased 13-x 9-inch baking dish.
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20
Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with pepper Jack cheese.
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21
Bake at 350 for 25-30 minutes or until sauce is bubbly.
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22
When enchiladas are done; sprinkle down the center in this order; 1/2 pd crumbled sausage, halved grape tomatoes, green onions and fresh cilantro.
