Mother’s Day Breakfast Enchiladas

Mother’s day is right around the corner and you should not procrastinate this year like you have in the past. This mother’s day be sure to serve that special lady a breakfast in bed she will never forget. The trouble with serving breakfast in bed is the high likely hood of spilling, dripping, or splattering. To prevent this from happening be sure to serve that special mom breakfast enchiladas.

Cheese Sauce

Ingredients 

• 1/4 cup (2 oz.) salted butter
• 1/4 cup (about 1 oz.) all-purpose flour
• 2 cups milk
• 1 1/2 cups (6 oz.) shredded Colby Jack cheese
• 1 (4.5-oz.) can chopped green chilies
• 1/2 teaspoon table salt

1. Melt butter in heavy saucepan over medium-low; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Increase heat to medium. Gradually whisk in milk; cook, whisking constantly, until thickened, 5 minutes. Remove from heat, and whisk in cheese, chilies, and salt. Use immediately.

Enchiladas 

Ingredients

• 2 tablespoons (1 oz.) unsalted butter
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped sweet onion
• 12 large eggs
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 2 tablespoons water
• 1 (16-oz.) jar salsa verde
• 12 (6-in.) flour tortillas
• 2 1/2 cups (10 oz.) shredded Colby Jack cheese
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 350°F. Melt butter in large nonstick skillet over medium. Add bell peppers and onions; sauté until tender, 4 to 5 minutes. Stir together eggs and next 3 ingredients in a medium bowl. Add egg mixture to bell pepper mixture, and cook, without stirring, until eggs begin to set on bottom, about 1 to 2 minutes. Draw a spatula across pan to form large curds. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes. (Do not over stir.)