Ingredients
Enchilada salsa:
- 2 tbspButter
- 1 tbsp all purpose Flour
- 1/2 tsp Ground cumin
- 1 cup Milk 1 cup
- 4 oz Cream cheese
- 1/3 cup Salsa
- 1 1/2 cups grated mild Cheddar
Filling:
- 8 Eggs
- 1/2 pound Andouille sausage diced
- 6-8 strips pre-cooked bacon
- 1/2 cup graded mild Cheddar
- 8 SoftTortillas
- salt and pepper to taste
Toppings:
- 1 Cup grated mild Cheddar
- 4 springs cilantro diced
Instructions
- Melt the butter, add the flour and fry it for 30 seconds.
- Pour in milk, add cumin, salt, pepper. Bring to a boil.
- Add cream cheese, cheddar, salsa, cook until cheese is melted.
- In a separate pan, fry the eggs until they set. If you wish, you can also created scrambled eggs to evenly distribute in the tortillas.
- Put a fried egg, sausage, bacon on each tortilla.
- Drizzle salsa over enchiladas and sprinkle with cheese.
- Roll tightly into a tube, put in a mold. Drizzle remaining enchilada with salsa.
- Sprinkle with remaining sausage and cheese. Cook in the oven at 190 degrees for 20 minutes. Sprinkle the finished dish with cilantro.