INGREDIENTS:
1 lb spicy ground pork sausage
2 tbsp butter
4-5 green onions chopped (green and white parts)
1 red or green bell pepper or a mix of both to make about 2/3 cup
2 tbsp fresh chopped cilantro (if you dont like cilantro use parsley)
1 dozen large fresh eggs (beaten) Add a couple more if you like.
3/4 tsp salt or to taste
3/4 tsp pepper or to taste
10 - 8" corn or flour tortillas (I prefer flour)
1 cup shredded jack cheese (cheddar is fine if that is all you have)
1 large jar cheese whiz or cheese dip
1 can enchilada sauce
Toppings: chopped tomato, black olives, green onions, jalapeno slices and sour cream.
DIRECTIONS:
Cook sausage in large skillet and drain. Sausage only has to be partially cooked to pink at this stage.
Melt butter in a non-stick skillet over medium heat and add onions, peppers and cilantro. Saute a minute or so before adding eggs, salt and pepper. Cook without stirring till bottom has set. Use spatula to form eggs into large curds. Continue to cook till eggs are cooked but still moist. Do not stir continuously, keep curds fairly large.
Remove from heat and fold in the sausage and 1 cup of the cheese whiz.
Spoon the mixture down the center of each tortilla and roll sides up.
Place seam side down in lightly greased 13X9 baking dish. Spoon some of the enchilada sauce on the bottom of the pan before laying in the enchiladas. Pour remaining enchilada sauce over top then pour remaining jar of cheese on top of that. Sprinkle the jack cheese last.
Bake uncovered at 350F for 30 minutes or till the cheese is bubbly. Serve with toppings.
1 lb spicy ground pork sausage
2 tbsp butter
4-5 green onions chopped (green and white parts)
1 red or green bell pepper or a mix of both to make about 2/3 cup
2 tbsp fresh chopped cilantro (if you dont like cilantro use parsley)
1 dozen large fresh eggs (beaten) Add a couple more if you like.
3/4 tsp salt or to taste
3/4 tsp pepper or to taste
10 - 8" corn or flour tortillas (I prefer flour)
1 cup shredded jack cheese (cheddar is fine if that is all you have)
1 large jar cheese whiz or cheese dip
1 can enchilada sauce
Toppings: chopped tomato, black olives, green onions, jalapeno slices and sour cream.
DIRECTIONS:
Cook sausage in large skillet and drain. Sausage only has to be partially cooked to pink at this stage.
Melt butter in a non-stick skillet over medium heat and add onions, peppers and cilantro. Saute a minute or so before adding eggs, salt and pepper. Cook without stirring till bottom has set. Use spatula to form eggs into large curds. Continue to cook till eggs are cooked but still moist. Do not stir continuously, keep curds fairly large.
Remove from heat and fold in the sausage and 1 cup of the cheese whiz.
Spoon the mixture down the center of each tortilla and roll sides up.
Place seam side down in lightly greased 13X9 baking dish. Spoon some of the enchilada sauce on the bottom of the pan before laying in the enchiladas. Pour remaining enchilada sauce over top then pour remaining jar of cheese on top of that. Sprinkle the jack cheese last.
Bake uncovered at 350F for 30 minutes or till the cheese is bubbly. Serve with toppings.
