Ingredients:

  • 1 lb breakfast pork sausage
  • 10 large eggs
  • 1/4 cup whole milk
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp unsalted butter
  • 0.5 red onion, finely diced
  • 1 bell pepper, finely diced
  • 2 cups green enchilada sauce
  • 0.5 cup sour cream
  • 12 corn tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp vegetable oil

Instructions:

  1. In a large non-stick skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbles. Add the diced onions and bell peppers and sauté until the vegetables are softened. Remove from heat and drain on paper towels.
  2. Wipe the skillet clean and set to medium-low heat. Whisk eggs, milk, salt, and pepper. Melt butter in the pan and soft-scramble the eggs, removing them from heat while they are still slightly wet/underdone.
  3. In a bowl, whisk together the green enchilada sauce and sour cream until smooth to create a balanced, creamy sauce.
  4. Heat vegetable oil in a small skillet. Pass each corn tortilla through the hot oil for a few seconds per side (passar por aceite) to create a moisture barrier, then drain.
  5. Assemble the enchiladas by placing a portion of the egg and sausage mixture and a sprinkle of cheese inside each tortilla. Roll tightly and place seam-side down in a 9x13 inch baking dish.
  6. Pour the creamy green sauce over the rolled tortillas and top with the remaining Monterey Jack cheese.
  7. Bake for 35 minutes until the sauce is bubbling and the cheese is molten. Garnish with fresh chopped cilantro before serving.