Spicy Breakfast Enchiladas with Salsa Verde and Cheesy Filling

SAUSAGE:

• 1 lb. hot pork sausage

SCRAMBLED EGGS:

• 2 T. butter
• 4 green onions thinly sliced
• 2 T. fresh cilantro
• 14 lg. eggs beaten
• 3/4 tsp. salt
• 1/2 tsp. pepper

CHEESE SAUCE:

• 1/3 c. butter
• 1/3 c. all-purpose flour
• 3 c. milk
• 2 c. (8 oz.) shredded cheddar cheese
• 1 (4.5 oz.) can chopped green chiles un-drained
• 3/4 tsp. salt
• 8 (8-inch) flour tortillas
• 1 c. (4 oz.) shredded pepper jack cheese

TOPPINGS :

• halved grape tomatoes for garnish
• sliced green onions for garnish
• fresh chopped cilantro for garnish

• 1. Sausage: In a large nonstick skillet over medium-high heat, cook the hot pork sausage, breaking it into crumbles as it cooks. Continue until no pink remains. Drain well by pressing the cooked sausage between paper towels to remove excess grease.
• 2. Cheese Sauce: While the sausage cooks, melt 1/3 cup butter in a heavy saucepan over medium-low heat. Whisk in 1/3 cup all-purpose flour until smooth and cook, whisking constantly, for about 1 minute. Gradually whisk in 3 cups milk and increase heat to medium; continue whisking for about 5 minutes until the sauce thickens. Remove from heat and stir in 2 cups (8 oz.) shredded cheddar, the can of chopped green chiles (undrained) and 3/4 teaspoon salt. This yields about 4 cups of sauce.
• 3. Eggs: In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add the thinly sliced green onions and 2 tablespoons chopped fresh cilantro and sauté for about 1 minute. Pour in the 14 beaten large eggs seasoned with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook the eggs without stirring until they begin to set on the bottom, then use a spatula to draw large curds across the pan. Continue cooking until the eggs are thickened but still moist; avoid constant stirring. Remove from heat and fold in the cooked sausage and about 1 1/2 cups of the prepared cheese sauce.
• 4. Assemble: Spoon roughly 1/2 cup of the egg-and-sausage mixture down the center of each of the eight 8-inch flour tortillas. Roll each tortilla tightly and place seam-side down in a lightly greased 13 x 9-inch baking dish.