Mexican Brunch Enchiladas With Creamy Cheese Sauce

Name: Mexican Brunch Enchiladas With Creamy Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork breakfast sausage; 2 tablespoons butter; 5 green onions, chopped; 14 large eggs, beaten; 2 tablespoons whipping cream or 2 tablespoons half-and-half cream; salt and pepper; 8 (8 inch) flour tortillas; 1 1/2 cups cheddar cheese, shredded; shredded cheese, for topping (any amount desired); CHEESE SAUCE; 1/3 cup butter; 1/3 cup flour; 3 cups half-and-half cream (or use full-fat milk); 2 cups shredded cheddar cheese; 1 (4 ounce) can chopped green chilies, undrained; salt; black pepper (optional)

Servings: persons

1 lb pork breakfast sausage
2 tablespoons butter
5 green onions, chopped
14 large eggs, beaten
2 tablespoons whipping cream or 2 tablespoons half-and-half cream
salt and pepper
8 (8 inch) flour tortillas
1 1/2 cups cheddar cheese, shredded
shredded cheese, for topping (any amount desired)
CHEESE SAUCE
1/3 cup butter
1/3 cup flour
3 cups half-and-half cream (or use full-fat milk)
2 cups shredded cheddar cheese
1 (4 ounce) can chopped green chilies, undrained
salt
black pepper (optional)

1
Set oven to 350 degrees.
2
Butter a 13 x 9-inch baking dish.
3
For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
4
Add in flour; whisk constantly for about 1 minute.
5
Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
6
Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
7
Season with salt and pepper if desired.
8
For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
9
Melt butter in the skillet, add in the green onions; saute for 1 minute.
10
In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
11
Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
12
Pour the prepared cheese sauce evenly over the tortillas.
13
Bake covered for about 25 minutes.
14
Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
15
Delicious!

2814

kcal

Calories

174

Fat

181

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb pork breakfast sausage, 2 tablespoons butter, 5 green onions, chopped, 14 large eggs, beaten, and more.

Yes, Mexican Brunch Enchiladas With Creamy Cheese Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!