Breakfast Enchiladas

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Here is another great recipe from my favorite recipe book, "Southern Living All-Time Favorites". This is a great recipe to make the night ahead and serve the next day. This has been a hit with family as well as my eighth grade class (a tough crowd). I love it!

Cheese Sauce Ingredients
1/3 cup butter
1/3 cup flour
3 cups milk
8 oz. shredded cheddar cheese
1 (4-oz.) can chopped green chilies
3/4 tsp. salt
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, about 6 minutes or until thickened. Remove from heat, and whisk in remaining ingredients until cheese is melted.

Egg Filling Ingredients
1 lb. package pork sausage
2 Tbs. butter
4 green onions thinly sliced
14 large eggs, beaten
3/4 tsp. salt
1/2 tsp. pepper

Cook sausage in a large nonstick skillet over medium heat stirring frequently for 6 to 8 minutes or until sausage crumbles and is no longer pink. Remove from skillet and drain. (Use some of the grease from sausage to to saute onions and cilantro, or melt 2 Tbs. butter called for in recipe.) Add eggs, salt, and pepper, and cook without stirring, 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 4 to 5  minutes or until eggs are thickened but still moist. (Do not over-stir.) Remove from heat, and gently fold in 1-1/2 cups cheese sauce and sausage.
8 to 10 (8 inch) soft taco flour tortillas (recipe calls for 8 tortillas, but I've found that it makes more)

4-oz. of Mexican style cheese...I love my cheese, so I just top with as much cheese as I think looks good.  (Recipe calls for shredded Monterey Jack cheese with peppers, but I've never had any luck finding it.)

Toppings
Grape tomatoes (or any other tomatoes you like) , sliced green onions, chopped fresh cilantro