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Breakfast Enchiladas Recipe

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Great take on egg casserole with a little Mexican twist. This is made the night before to keep your morning from getting hectic. Great to serve for company.
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Servings:
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Ingredients
  • 1 1/2 pounds ground pork sausage
  • 1/2 cup chopped green onions
  • 1 can green chilies, diced
  • 10 (8 inch) flour tortillas
  • 2 cups shredded cheddar cheese , divided
  • 1 tablespoon all-purpose flour
  • 2 cups half-and-half cream
  • 6 eggs , beaten
  • 1/4 teaspoon salt
  • 1/2 cup sour cream
  • 1 cup salsa
Directions
PREP
20 mins
COOK
30 mins
READY IN
50 mins
  • Lightly grease a 13x9 baking dish.
  • In a skillet, brown sausage over medium heat until no longer pink. Stir in onions and green chilies.
  • Place about 1/4 cup of this meat mixture down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in prepared baking dish.
  • In a medium bowl, whisk flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Cover and bake in a preheated 350 degrees F oven for 25 minutes.
  • Uncover and sprinkle with remaining cheese; bake for 10 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
  • Serve with sour cream and salsa.
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