Breakfast Enchiladas From Jones Dairy Farm Food

BREAKFAST ENCHILADAS FROM JONES DAIRY FARM

Breakfast Enchiladas from Jones Dairy Farm image

Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.

Provided by Jones Dairy Farm

Categories Jones Dairy Farm

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

12 eggs
1 (7 ounce) can diced green chiles, drained
2 (10 ounce) cans green enchilada sauce
⅓ cup half-and-half
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced
1 cup shredded Monterey Jack cheese
1 teaspoon sour cream
1 teaspoon salsa

Steps:

Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
Preheat oven to 350 degrees F.
In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.

Nutrition Facts : Calories 699.2 calories, Carbohydrate 42.4 g, Cholesterol 467.6 mg, Fat 41.4 g, Fiber 4 g, Protein 40.2 g, SaturatedFat 20.4 g, Sodium 1544 mg, Sugar 3.4 g

BREAKFAST ENCHILADAS

Breakfast Enchiladas image

Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!

Provided by Alan in SW Florida

Categories Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 (1 lb) package hot pork sausage (ground or removed from casings)
2 tablespoons butter or 2 tablespoons margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cheese sauce (recipe follows)
8 (8 inch) flour tortillas
1 cup shredded jalapeno jack cheese
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups shredded cheddar cheese (8 ounces)
1 (4 1/2 ounce) can chopped green chilies, undrained
3/4 teaspoon salt
halved grape tomatoes
sliced green onion
chopped fresh cilantro

Steps:

Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83

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