Green Chile Breakfast Enchiladas

Step 1

Preheat the oven to 375°F.

Step 2

In a skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, for 7 to 8 minutes until browned and reaching 160°F with no pink remaining; remove and set aside.

Step 3

In the same skillet, cook the onion for 4 minutes until softened.

Step 4

Whisk the eggs in a bowl, then pour into the skillet with the onion and scramble over medium-low heat for 3 to 4 minutes until just set.

Step 5

Stir the cooked sausage back into the eggs.

Step 6

Spread 1/2 cup of the salsa verde in the bottom of a 9x13-inch baking dish.

Step 7

Divide the egg and sausage mixture among the tortillas, sprinkle with half the cheese, and roll each tortilla up; place seam-side down in the baking dish.

Step 8

Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.

Step 9

Bake for 15 to 20 minutes, until the cheese is melted and bubbly.

Step 10

Top with sour cream and fresh cilantro before serving.