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Brunch Enchiladas

If you’re feeding a crowd, double this recipe. It’s great served with rice and beans, fruit salad and mini cinnamon rolls.

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Ingredients

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  1. 1 pound Greers Ranch House Hot Sausage
  2. 1 cup chopped bell pepper
  3. 1/4 cup chopped green onion
  4. 2 tablespoons Scissortail Farms chopped cilantro
  5. 2 cups shredded pepper jack cheese, divided
  6. 10 small (fajita-size) flour tortillas
  7. 6 Hansens eggs
  8. 2 cups Hiland Whole Milk
  9. 1 tablespoon Shawnee Mills All-Purpose Flour
  10. 1 teaspoon salt
  11. 1 teaspoon fresh ground black pepper
  12. 1 teaspoon garlic powder
  13. 1 teaspoon hot sauce
  14. 1 cup Ace in the Bowl Salsa
  1. Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.
  2. Fill each tortilla with 3 heaping tbsps of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that’s been sprayed with nonstick cooking spray.
  3. In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes.
  4. Uncover, then pour salsa over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.

Find it online: https://www.miocoalition.com/recipes/brunch-enchiladas/