1-1 pound package of hot ground pork sausage
2 tablespoons butter
4 fresh green onions, thinly sliced
2 tablespoons fresh cilantro, lightly chopped
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
8- 8 inch flour tortillas
1 cup pepper jack cheese, shredded (yes, you can use more!)
1/3 cup butter 2 cups cheddar cheese, shredded
1/3 cup flour 1 small can (4.5 oz) chopped green chilies
3 cups milk 3/4 teaspoon salt
Cook sausage in nonstick skillet over medium high heat, stirring until sausage crumbles. Remove from pan, drain well on paper towels on plate.
Make cheese sauce by melting butter in heavy saucepan over medium high heat. Whisk in flour until smooth and continue cooking whisking constantly for 1 minute. Continue whisking while gradually adding milk. Cook until thickened, about 5 minutes. Remove from heat and stir in remaining sauce ingredients.
Melt enchilada butter in sausage skillet over medium high heat. Add green onions and cilantro and sauté until soft. Add eggs, salt and pepper and cook, stirring lightly. You want large egg curds. Do not over cook, leaving eggs still moist. Remove from heat and gently fold in 1 1/2 cups cheese sauce and cooked sausage.
Spay 9×13 baking dish with pan release.
Assemble enchiladas by spooning approximately 1/3 cup egg mixture down center of each flour tortilla. Roll up and place seam side down in baking dish. Once finished filling enchiladas, top evenly with remaining cheese sauce and sprinkle with any remaining pepper jack.
Bake at 350 degrees for 30 minutes or until sauce is bubbly. Garnish with sliced grape tomatoes, additional cilantro or green onion.