Description
Experience a comforting fusion of Southwestern flair and classic breakfast indulgence. These enchiladas are stuffed with fluffy scrambled eggs, tender diced potatoes, and savory ground chicken sausage. Instead of traditional red or green chile sauce, they are smothered in a velvety, herb-infused creamy white gravy. Perfectly baked until the edges of the tortillas are golden and crispy, this hearty dish is ideal for a weekend brunch or a satisfying family dinner that keeps you energized for hours.
Ingredients
8 small flour tortillas
1 lb ground chicken sausage (casing removed)
2 cups diced potatoes, cooked
6 large eggs, scrambled
1 cup shredded cheddar cheese
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried sage
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large skillet, cook the ground chicken sausage over medium heat until browned, then set aside.
In the same skillet, cook the scrambled eggs and set aside.
In a saucepan, melt butter and whisk in flour to create a roux; slowly add milk while whisking until thickened into a smooth gravy, seasoning with salt, pepper, and sage.
Combine the cooked sausage, potatoes, and eggs in a bowl; scoop filling into tortillas, roll them up, and place seam-side down in the baking dish.
Pour the gravy over the rolled tortillas and sprinkle with cheddar cheese.
Bake for 35 minutes or until the edges are golden and the gravy is bubbling.
Notes
Use leftover cooked breakfast potatoes to save time. Ensure the chicken sausage is fully cooked before adding to the filling. You can substitute the flour tortillas for corn tortillas if preferred, though you may need to warm them slightly to prevent cracking.
- Prep Time: 20
- Cook Time: 35
- Category: Meals
- Method: Baked
- Cuisine: Fusion