Ingredients:

  • 1 lb pork breakfast sausage
  • 2 cups Russet potatoes, peeled and small-diced
  • 10 large eggs
  • 1/2 cup whole milk
  • 1 bell pepper, finely diced
  • 1/2 yellow onion, minced
  • 10 medium flour tortillas
  • 3 cups shredded Monterey Jack cheese
  • 28 oz green enchilada sauce
  • 1/2 cup sour cream
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a large non-stick skillet over medium-high heat, brown the pork sausage until crispy and crumbly. Remove the meat with a slotted spoon and set aside, reserving the rendered fat in the pan.
  2. Add the diced potatoes to the skillet with the sausage fat. Fry until golden and tender, then remove and set aside.
  3. Sauté the diced bell pepper and onion in the same skillet until softened. In a bowl, whisk eggs with milk and a pinch of salt. Pour into the skillet and scramble gently until just set but still moist. Fold in the cooked sausage and potatoes.
  4. Lightly sear each flour tortilla in a separate lightly oiled pan for 15-20 seconds per side to create a moisture barrier.
  5. In a small saucepan, simmer the green enchilada sauce and whisk in the sour cream until an emulsified, creamy sauce forms.
  6. Assemble the enchiladas by placing a portion of the egg and meat mixture into each tortilla, adding a sprinkle of cheese, and rolling tightly. Place seam-side down in a 13x9 inch baking dish.
  7. Pour the creamy green sauce over the tortillas and top with the remaining cheese.
  8. Bake at 350°F for 35 minutes until the cheese is bubbling and golden. Garnish with fresh cilantro.