I love making enchiladas. I make a verde version with a mix of ground pork and turkey for supper that my family raves on but today I made up a breakfast version.
Put about 16 small tortillas in aluminum foil and stick in oven to warm (325 degrees F). In a large skillet, brown up some country pork sausage, drain. Whisk together about 6-8 eggs, some milk and about 1/4-1/2 c. of medium salsa con queso. Pour the egg mixture over the browned sausage and stir until scrambled and cooked through.
Take tortillas out of oven and fill each tortilla with a sprinkle of cheese (I used mozzarella), and two small spoonfuls of egg/sausage mixture, roll and line in baking dish that has been sprayed with cooking spray (I use olive oil). Heat oven to 400 degrees F and stick the pans (makes two) of enchiladas in oven on top rack to bake for about 10 minutes while making the topping. In the same skillet as the egg/sausage mix was made, bring to healthy simmer one cup of mango pineapple salsa and 1 to 1-1/2 c. (a reg. sized can) of vegetable broth. Pour over each pan of enchiladas equally and top with enough mozzarella and provolone cheese to cover. Bake uncovered another 15 minutes or until a golden brown on top.
Feeds all of the Arnold kids – and we loved it. I will be making this again.