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Scrambled Egg Enchiladas




Source of Recipe


BBR


Recipe Introduction


Posted by: cjintexas ********I don't see why this can't be frozen and it's a little different. I have given the original recipe but would go on and fix the entire recipe - putting the cheese sauce on top - then freeze in a 9 x 13 foil pan. Your friend will need to thaw it before cooking



List of Ingredients




1 tablespoon butter
12 large eggs, slightly beaten
1 (8 oz.) loaf Mexican Velveeta cheese
1 pound Owens sausage, cooked and drained
12 8-inch flour tortillas
2 tablespoons milk
1 cup salsa*
1 cup sour cream*


Recipe



Melt butter in a large nonstick skillet over medium heat, add eggs. Cook and stir until eggs are thickened but still moist. Remove eggs from heat. Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese. Stir sausage into egg mixture.

Spoon 1/3 cup egg mixture evenly down centers of tortillas; roll up. Place seam side down, in a lightly grased 9 x 13-inch pan. Cover and chill up to 8 hours. Let stand at room temperature 30 minutes before cooking.

Combine remaining cheese and milk in small saucepan; cook over medium-low heat, stirring until cheese melts. Pour cheese over enchiladas and cover with foil. Bake at 350º for 35-40 minutes or until thoroughly heated.

*Serve with salsa and sour cream.