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1
Set oven to 350 degrees.
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2
Butter a 13 x 9-inch baking dish.
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3
For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
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4
Add in flour; whisk constantly for about 1 minute.
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5
Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
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6
Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
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7
Season with salt and pepper if desired.
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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.
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9
Melt butter in the skillet, add in the green onions; saute for 1 minute.
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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.
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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.
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12
Pour the prepared cheese sauce evenly over the tortillas.
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13
Bake covered for about 25 minutes.
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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).
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15
Delicious!
