Ingredients
1
lb bulk pork breakfast sausage
8
eggs
1/4
teaspoon salt
1/4
teaspoon pepper
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
tablespoon butter
1
package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
2
cups shredded Mexican cheese blend (8 oz)
1
can (10 oz) Old El Paso™ mild enchilada sauce
Sour cream, sliced green onions, chopped fresh cilantro leaves, if desired
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook breakfast sausage over medium-high heat 5 to 7 minutes, breaking up sausage, until no longer pink; drain. Transfer sausage to small bowl; wipe out skillet.
In medium bowl, beat eggs, salt and pepper; stir in green chiles. In same 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir 5 to 7 minutes or until starting to thicken and cooked through.
To assemble enchiladas, fill tortillas evenly with cooked breakfast sausage, egg mixture and 1 1/2 cups of the cheese. Roll tightly; place seam-side down in baking dish.
Pour enchilada sauce over assembled enchiladas, making sure to cover all of them. Spray one side of foil with cooking spray; cover baking dish with foil, sprayed side down, and refrigerate up to 6 hours.
Heat oven to 350°F. Bake covered 35 minutes; remove foil, top with remaining 1/2 cup cheese, and continue baking 15 to 20 minutes or until cheese is melted and enchiladas are bubbling around edges.
Serve with remaining ingredients.
