Breakfast Enchiladas

• FOR THE FILLING:
• 1 Tablespoon Oil
• 1 Small Onion, Chopped
• 3 cloves Garlic, Minced
• 12 ounces, weight Breakfast Sausage Or Chorizo
• 1-1/4 cup Cooked Cubed Potatoes Or Hashbrowns (I Use Simply Potatoes From The Refrigerated Section Of My Grocery Store)
• 1 jar Chopped Pimentos, Drained, 2 Oz.
• 1 can Green Chiles, Drained (4.5 Oz)
• 1 whole Scrambled Egg Recipe (recipe Follows)
• 4 ounces, weight (1 Cup) Freshly Grated Cheese Such As Sharp Cheddar, Monterey Jack, Or Pepper Jack (or A Combination Of Cheeses)
• Chopped Fresh Cilantro, To Taste
• Salt And Pepper, to taste
• _____
• FOR THE SCRAMBLED EGGS:
• 1 Tablespoon Butter
• 5 whole Eggs
• Salt And Pepper, to taste
• _____
• FOR THE CHIPOTLE CHEESE SAUCE:
• 4 Tablespoons Butter
• 1/4 cups Flour
• 3 cups Milk
• 1-1/2 teaspoon Kosher Salt (3/4 Tsp Table Salt)
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Adobo Sauce From A Can Of Chipotles In Adobo Sauce
• 8 ounces, weight (2 Cups) Freshly Grated Sharp Cheddar, Monterey Jack, Or Pepper Jack (or A Combination Of Cheeses)
• _____
• FOR ASSEMBLY:
• 8 Fajita-size Flour Tortillas (the 6-inch Size)
• 4 ounces, weight (1 Cup) Freshly Grated Cheese Such As Sharp Cheddar, Monterey Jack, Or Pepper Jack For Topping
• Optional Garnishes Such As Finely Diced Red Bell Pepper, Chopped Tomatoes, Chopped Scallions, Or Chopped Cilantro

1. Preheat the oven to 350F.
2. Heat a large skillet over medium heat with 1 Tablespoon of oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown - breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage mixture to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.
3. To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.
4. While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cooked the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.
5. To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using - just add to taste), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.
6. For assembly:
7. Spoon about 1/2 cup of the filling mixture into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the tortillas and filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas - making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges.
8. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.
9. NOTES:
10. 1) With 2 tablespoons of adobo sauce (and no chipotles), you will have a subtle background kick in the sauce. My sister, who doesn't like spicy food, says it could be spicier. My mother thought it was spicy but not too much. My teenage nephew didn' t think it was spicy. If you are very sensitive to spicy things, I recommend decreasing the amount of adobo sauce. If you really want a kick, throw in a minced chipotle.
11. 2) To lighten the recipe, use 2% cheddar, 2% milk, fat-free tortillas, and reduced-fat sausage. You could also use egg whites instead of whole eggs.
12. For an accompanying story, check out my blog.

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Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-enchiladas/ (may not work)