Crowd-Pleaser Breakfast Enchiladas

CROWD PLEASER BREAKFAST ENCHILADAS
1 lb. hot ground pork sausage
2 T. butter
1 bunch green onions, thinly sliced
¼ c. chopped fresh cilantro or parsley
14 eggs, beaten
Salt/black pepper
8 flour tortillas
1 c. shredded Monterey Jack cheese with jalapenos
CHEESE SAUCE:
¼ c. butter
¼ c. flour
2 c. milk
1 ½ c. shredded Colby Jack cheese
1 (4.5-oz.) can chopped green chiles
½ t. salt
TOPPINGS: Halved cherry tomatoes, sliced green onions, chopped cilantro

1. Cook sausage in large nonstick skillet over medium heat, stirring until sausage crumbles and is no longer pink.
2. Remove from pan, drain well, pressing between paper towels.
3. Melt butter in skillet. Add green onions and cilantro and saute for 1 minute.
4. Add eggs and season with salt and pepper, cook without stirring until eggs begin to set on bottom.
5. Draw a spatula across bottom of pan to form large curds.
6. Continue to cook until eggs are thickened but still moist. Do not stir constantly.
7. Remove from heat, and gently fold in 1 ½ c. CHEESE SAUCE and sausage.
8. Spoon about 1/3 c. egg mixture down center of each flour tortilla. Roll up.
9. Place, seam side down, in lightly greased 13×9” baking dish.
10. Pour remaining CHEESE SAUCE evenly over tortillas.
11. Sprinkle evenly with Monterey Jack Cheese.
12. Bake at 350 for 30 minutes or until sauce is bubbly. Serve with desired toppings.
13. CHEESE SAUCE: Melt ¼ c. butter in heavy saucepan over medium heat.
14. Whisk in flour until smooth. Cook, whisking constantly for 1 minute.
15. Increase heat a bit. Gradually whisk in milk, cook, whisking constantly, until thickened, about 3-5 minutes.
16. Remove from heat, whisk in cheese, chiles and salt.