Cheese Enchiladas
Sausage and scrambled eggs are rolled up in tortillas, smothered in a rich cheddar cheese sauce, and baked until bubbly for this oven-gratin style enchilada. A touch of jalapeño in the sauce adds gentle heat that balances the creamy, savory filling — perfect for brunch or entertaining guests.
Ingredients
Ingredients
- Smoked sausage1 pack
- Butter2 tbsp
- Onion1
- Eggs7
- Tortilla8 sheets
- Cherry tomatoesAs needed
- SaltA little
- Black pepperA little
Cheese Sauce
- Butter1/3
- Flour1/3 cup
- Milk3 cups
- Cheddar cheese2 cups
- Salt3/4 tsp
- JalapeñoAs needed
Directions
- 1
Coarsely grind the smoked sausage in a blender, then pan-fry until golden.
- 2
Make the cheese sauce: melt butter in a pot, whisk in 1/3 cup flour and 3 cups milk. Add 2 cups cheddar cheese and jalapeño to cut the richness, and stir until it thickens.
- 3
Make the filling: melt butter in a pan, sauté finely chopped onion, then add 7 eggs and scramble.
- 4
Add the pan-fried sausage and a little cheese sauce to the scrambled eggs, and season with salt and pepper.
- 5
Spoon the filling onto tortillas and roll them up.
- 6
Arrange the rolled tortillas in a baking dish, generously pour the remaining cheese sauce over them, and top with cherry tomatoes.
- 7
Bake in an oven preheated to 200°C (390°F) for 20 minutes.