Brunch Enchiladas

recipe image


1 pound                         JC Potter Hot Sausage
½ cup                             bell pepper, chopped
1/4 cup                           chopped green onion
2 tablespoons                chopped cilantro
2 cups                            shredded pepper jack cheese, divided
10 small                         (fajita-size) flour tortillas
6                                    eggs
2 cups                            Hiland Whole Milk
1 tablespoon                  Shawnee Mills All-Purpose Flour
½ teaspoon                    salt
¼ teaspoon                    fresh ground black pepper
¼ teaspoon                    garlic powder
1 teaspoon                     hot sauce
1 cup                              mild taco sauce


Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling.  Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.

Fill each tortilla with 3 heaping tablespoons of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that's been sprayed with nonstick cooking spray.

In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight.
Bake, covered, at 350 degrees for 45 minutes. Uncover, then pour taco sauce over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.

Homemade pound cake is delicious in this trifle, but if you're short on time, use a store-bought cake for this layered dessert.