Breakfast Enchiladas



Ingredients

Breakfast Enchiladas
2 tablespoon butter
¾ cup chopped red peppers
½ cup chopped sweet onions
12 eggs
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon water
1 (16 oz) jar salsa
12 (6 oz) flour tortillas
2 ½ cups (10 oz) shredded Colby Jack cheese
Cherry tomatoes

Cheese Sauce
¼ cup butter
¼ cup all -purpose flour
2 cups milk
1 ½ cups (6 oz) Colby Jack cheese
½ teaspoon salt

Directions

Preheat oven to 350 F.

1. Melt butter in large skillet over medium heat. Add the bell peppers and onions, sauté’ until tender, 4 to 5 minutes. Stir together the eggs, salt, pepper and water in a medium bowl. Add the egg mixture to the bell peppers mixture and cook, without stirring, until the eggs begin to set on the bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Cook, stirring occasionally, until the eggs are thickened, about 6 to 7 minutes.

2. Spread 2 tablespoons of the salsa in the center of each tortilla. Spoon about ¼ cup of the egg mixture over the salsa. Sprinkle with 2 tablespoons of cheese and roll up. Place seam side down in a lightly greased 13x9 dish.

3. Make the cheese sauce: Melt butter in a heavy sauce pan over medium to low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Increase the heat to medium. Gradually whisk in the milk, cook, whisking constantly, until thickened, 5 minutes. Remove from heat, whisk in cheese and salt.

4. Add the cheese sauce and remaining cheese immediately. Bake until the sauce is bubbly, 30 minutes. Serve with the tomatoes.