CHEESY SAUSAGE AND EGG ENCHILADAS
Another one of my "experiments". It turned out pretty good I think. I didn't know what category to put this under, and I know this isn't true Mexican, but enjoy.
Provided by Chef shapeweaver
Categories Meat
Time 35m
Yield 10 enchiladas
Number Of Ingredients 5
Steps:
- In skillet over medium heat, crumble and brown sausage.
- Drain, reserving 2 tablespoons drippings.
- Return sausage and drippings to skillet.
- Add beaten eggs; scramble until desired doneness.
- Add 1/2 cup salsa and 1 cup of cheese.
- Stir until well blended.
- Spread 1 cup of salsa in a 13 x 9-inch pan.
- Place 1/4 cup of meat mixture down the center of each tortilla; roll up.
- Place tortilla seam side down on salsa.
- Top with remaining salsa and cheese.
- Bake at 350F for 20 minutes or until thoroughly heated.
Nutrition Facts : Calories 344.9, Fat 21.1, SaturatedFat 8.6, Cholesterol 153.9, Sodium 1027.2, Carbohydrate 19.6, Fiber 1.7, Sugar 3.3, Protein 18.8
MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS
Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h55m
Yield 10 tortillas
Number Of Ingredients 14
Steps:
- Grease a 13 x 9-inch baking dish.
- In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
- Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
- Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
- Roll up each tortilla and place seam-side down into the casserole dish.
- In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
- In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
- Add in the green bell pepper, then pour over the top of the tortillas.
- Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
- Remove from the refrigerator 45 minutes before baking.
- When ready to bake set oven to 350 degrees F.
- Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
- Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
- Let stand 15 minutes before serving.
- Serve with sour cream and salsa.
SAUSAGE AND EGG BREAKFAST ENCHILADAS
This is a great recipe--the family loves it, and it can be made the night before to feed hungry house guests. Have fun experimenting with different toppings.
Provided by Pokey in San Antonio
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 (when ready to bake).
- In medium skillet, cook the sausage until browned. Drain.
- Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat.
- To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste.
- In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
- Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom.
- 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.
- 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.
- Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden.
- Top with optional toppings if desired.
Nutrition Facts : Calories 544.5, Fat 34.3, SaturatedFat 14.2, Cholesterol 257.7, Sodium 1149.7, Carbohydrate 33.8, Fiber 2.1, Sugar 4.1, Protein 24.1
CREAMY SAUSAGE ENCHILADAS
Enchiladas that are velvety good. These can be made ahead and refrigerated until ready to bake. I garnish with fresh sliced jalepenos and diced tomatoes.
Provided by Vicki in CT
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In skillet crumble and cook sausage with onions until done. Drain.
- In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
- Spread a thin layer of beans on each tortilla. Top with 1/4 cup of meat mixture. Top with a pinch of cheese. Roll up and place seam side down in a greased casserole.
- Top all enchiladas with remaining cheese.
- Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
Nutrition Facts : Calories 898.5, Fat 61.5, SaturatedFat 30.9, Cholesterol 150.3, Sodium 1752.6, Carbohydrate 49.3, Fiber 5.1, Sugar 2.4, Protein 37.1
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