Breakfast Enchiladas - Cowboy Kent Rollins
Servings 10 - 12 enchiladas
Ingredients
- 1 pound ground breakfast sausage
- 1 medium white onion chopped
- 1 medium poblano pepper chopped
- 4 ounces cream cheese
- 9 large eggs divided
- 1 cup shredded cheddar cheese divided
- 1 ½ tablespoons chili seasoning
- 1 cup shredded Monterey Jack cheese
- 10 to 12 corn tortillas
- 2 cups salsa/enchilada sauce or 2(10 ounce) cans red enchilada sauce
Instructions
- Preheat the oven to 350 degrees F. Lightly butter a 12-inch Dutch oven or 9x13-inch casserole dish.
- Crumble the sausage in a large cast iron skillet over medium- high heat. Cook about 3 minutes, or until the meat begins to brown. Stir in the onion and poblano pepper and continue to cook about 4 minutes, or until the onions and peppers are tender, stirring occasionally.
- Stir in the cream cheese and continue cooking until the cheese melts and is smooth. Stir lightly. Whip 4 eggs and stir them into the sausage mixture and cook until the eggs are about halfway done.
- Stir in the cheese and chili seasoning and cook until the cheese has melted.
- Spread about ⅓ to ½ cup of the salsa or enchilada sauce on the bottom of the Dutch oven or casserole dish.
- Warm the tortillas in the microwave or in a skillet over medium heat to make them pliable.
- Add about 2 heaping tablespoons of the sausage mixture down the middle of a corn tortilla. Roll the tortilla up and place, seam side down, in the Dutch oven or casserole dish. Repeat with the remaining ingredients. Reserve about ⅓ cup or so of the meat.
- Pour the remaining salsa over the top of the enchiladas and evenly sprinkle the remaining meat mixture evenly over the top. Bake for 30 minutes. Remove the dish from the oven and sprinkle on the cheeses. Crack the remaining 5 eggs over the top.
- Increase the oven heat to 375 degrees F. and bake the enchiladas for about 10-15 minutes, or until the yolk is to your desired consistency.
