Breakfast Enchiladas
INGREDIENTS
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FILLING:
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1 TBSP oil
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1 small onion, finely diced
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3 cloves garlic, minced
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12 oz breakfast sausage or chorizo
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1 1/4 c cooked cubed potatoes or hashbrowns (I use Simply Potatoes® from the refrigerated section of
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my grocery store)
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Scrambled Eggs (recipe follows)
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1 2-oz jar chopped pimentos, drained
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1 4.5-oz can green chiles, drained
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4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a
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combination of cheeses)
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Salt and black pepper to taste
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SCRAMBLED EGGS:
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1 TBSP butter
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5 eggs, beaten
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Salt and pepper to taste
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CHIPOTLE CHEESE SAUCE:
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1/4 cup butter
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1/4 cup all-purpose flour
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3 cups milk
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1 1/2 tsp kosher salt (3/4 tsp table salt)
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1/2 tsp pepper
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2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
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8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)
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OTHER INGREDIENTS:
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8 fajita-size flour tortillas (about 6")
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4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping
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Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro
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