Breakfast Enchiladas

• 1/2 pound uncooked chorizo or spicy pork sausage
• 1 small onion, finely chopped
• 1/2 medium green pepper, finely chopped
• 2 teaspoons butter
• 6 eggs, beaten
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded pepper Jack cheese, divided
• 2 cans (10 ounces each) enchilada sauce, divided
• 8 flour tortillas (8 inches), room temperature
• 1 green onion, finely chopped

1. Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
2. In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese.
3. Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish.
4. Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
5. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Sprinkle with green onion.

chorizo, onion, green pepper, butter, eggs, cheddar cheese, pepper, enchilada sauce, flour tortillas, green onion

Taken from www.tasteofhome.com/recipes/breakfast-enchiladas/ (may not work)