2/3 cups diced bell peppers, I use a combo of red and yellow
1 jalapeno pepper, seeds and stems removed, chopped
2 cloves garlic, finely chopped
6 scallions thinly sliced, white and light green parts only
3 cups shredded Mexican cheese mixture
1 cup salsa Verde
½ cup half and half
1 tsp ground cumin
½ tsp oregano
8 flour tortillas, 8 inch in diameter
Kosher salt and fresh black pepper
Garnish with sliced scallions and grape tomatoes. Serve with sour cream, salsa, hot sauce, and cilantro.
Enchiladas can have a variety of ingredients, use what’s leftover in your fridge, like corn, black beans, or rice.
Here is what you need to do:
Lightly spray a baking dish (13x9) with cooking spray and preheat your oven to 375 degrees.
In a sauté pan cook the sausage until it’s no longer pink, breaking it up as you go. Remove the sausage from the pan with a slotted spoon and set aside. Don’t wipe out the pan. Add all the peppers and season with a little salt and pepper. Cook until the peppers start to soften and add in garlic and scallions. Cook for another couple of minutes. I often add some water to the pan, just a little, to finish up cooking the pepper mixture. Remove from heat and add the sausage back into the pan.
Season your eggs with a little salt and pepper. Add in a plop or sour cream or half and half. Melt a pat of butter in a pan. Cook the eggs gently using a spatula until they are soft scrambled. Don’t let you pan get too hot. Remove from heat and set aside.
Now let’s put them together! Reserve one cup of cheese. Scatter a little cheese down the center of the tortilla. Top that with some eggs then the sausage pepper combination and top that with another sprinkle of cheese. Roll up the tortilla and then place seam side down in your baking dish, line up the tortillas side by side.
In a bowl mix together the salsa verde, half and half, oregano and cumin. Pour this evenly over the tortillas. Top with remaining cheese.
Bake for 30 minutes. Top with scallions and tomatoes if desired. Serve with sour cream, salsa, hot sauce and cilantro.