Mexican Brunch Enchiladas With Creamy Cheese Sauce Recipes

BASIC CREAMY CHEESE SAUCE

Steps:

• Melt butter in heavy saucepan on top of stove.
• Add flour and stir until well mixed and bubbly being careful not to scorch.
• Remove from heat and add milk; stirring until well blended.
• Return sauce to heat and bring to a boil, stirring constantly.
• Reduce heat, add shredded cheese and parmesan and cook until cheese melts and there is no taste of raw starch.
• Add salt and pepper to taste.

CREAMY CHEESE ENCHILADAS

Steps:

• For each tortilla, add 1/2 cup cheese and 1 tablespoon green onion as filling. Roll each individually and place in a shallow 8-inch square baking dish.
• In medium-sized saucepan over medium heat, melt butter. Add flour, stirring constantly. Whisk in chicken broth to make a thick sauce.
• Remove from heat and add sour cream and green chilies. Stir until smooth.
• Pour sauce over tortillas and bake at 350 degrees farenheit for 20 minutes.

MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
• Add in flour; whisk constantly for about 1 minute.
• Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
• Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
• Season with salt and pepper if desired.
• For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
• Melt butter in the skillet, add in the green onions; saute for 1 minute.
• In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
• Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
• Pour the prepared cheese sauce evenly over the tortillas.
• Bake covered for about 25 minutes.
• Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
• Delicious!