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1
Preheat oven to 350 (when ready to bake).
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2
In medium skillet, cook the sausage until browned. Drain.
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3
Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft.
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4
In a large bowl, whisk together the eggs, milk, salt and pepper.
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5
Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat.
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6
To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste.
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7
In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
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8
Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom.
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9
Spoon about 1/3 cup of the egg/sausage/cheese mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all the filling has been used up. I lay out all 10 tortillas and evenly divide the filling first, then start rolling.
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10
Pour remaining sauce over the enchiladas and sprinkle with the Jack cheese. Cover with foil. Refrigerate if making the night before, otherwise precede to the next step.
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11
Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden.
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12
Top with optional toppings if desired.
