Let's Have Brunch - Egg, Sausage & Cheese Enchiladas

Every now and then I look through my collection of recipes and decide to create something a bit different. In this I have taken a portion from one of my enchilada recipes and added my own touches to come up with a breakfast enchilada. I will tell you that I have not tested this recipe yet, but if it compares to the original recipe for a meat and cheese enchilada it will be great. You can add a little hot sauce when serving if you like extra heat.

Egg, Sausage & Cheese Enchiladas

1 can Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
8 ounces ground breakfast sausage (or for heat you can use Andouille, sliced)
8 eggs
1/3 cup water, milk or half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup shredded Monterey Jack Cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
hot sauce (optional)

  1. Stir the soup, sour cream, picante sauce and chili powder in a small bowl and set aside.
  2. In a skillet brown the breakfast sausage (or sliced Andouille) - set aside.
  3. In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  4. In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  5. Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  6. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy.
  7. Stir 1 cup of the picante sauce mixture, eggs, sausage, and cheese in a large bowl.
  8. Divide the egg mixture among the tortillas. Roll up the tortillas and place them seam side up in an 11" x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
  9. Bake at 350 degrees F for 40 minutes or until the enchiladas are hot and bubbling.
  10. Top with the tomato and onion to serve.


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