Ingredients

2 Tablespoons salted butter

1 Tablespoon all-purpose flour

1/2 teaspoon ground cumin

1 cup milk

3 ounces cream cheese

1/3 cup salsa

1 ½ cups freshly grated cheddar cheese

8 large eggs, beaten

Salt and pepper, to taste

12 ounces cooked and crumbled maple sausage, divided

12 ounces crumbled and cooked bacon, divided

1/2 cup freshly grated cheddar cheese

8 taco-size flour tortillas

1 cup freshly grated cheddar cheese (for topping)

Freshly chopped cilantro (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick spray and set aside.

Step 2: Make the enchilada salsa by melting butter in a medium saucepan over medium heat. Whisk in flour and cook until golden-brown, about 30 seconds. Add ground cumin, then slowly whisk in milk and bring to a boil. Reduce heat, add cream cheese, stirring until smooth. Stir in salsa and cheddar cheese until melted and creamy. Remove from heat and set aside.

Step 3: In a large non-stick skillet over medium-high heat, pour in beaten eggs. Season with salt and pepper. Scramble the eggs until fully cooked, then remove from heat.

Step 4: Lay out tortillas on a clean surface. Divide scrambled eggs evenly among them, placing the eggs down the center of each tortilla. Top with a few tablespoons of cooked sausage and bacon, reserving at least 1/4 cup of each for the topping. Sprinkle about one tablespoon of cheddar cheese and one tablespoon of the enchilada salsa over the filling. Roll each tortilla tightly and place seam-side down in the prepared baking dish.

Step 5: Pour the remaining enchilada salsa evenly over the rolled enchiladas. Sprinkle 1 cup of cheddar cheese over the top, then scatter the reserved sausage and bacon on top. Bake uncovered for 20 minutes, until the cheese is melted and bubbly. Remove from oven and sprinkle with freshly chopped cilantro. Let cool for 5 to 10 minutes before serving.

Tips & Variations

Use spicy chorizo instead of maple sausage for a bolder flavor.

Substitute flour tortillas with corn tortillas for a gluten-free option if they hold together well when rolled.

Add diced bell peppers or onions to the scrambled eggs for extra texture and flavor.

Make the enchilada salsa ahead of time and refrigerate to save prep time in the morning.

FAQs

Can I prepare these enchiladas the night before?

Yes, you can assemble the enchiladas the night before and keep them covered in the refrigerator. Bake just before serving, adding a few extra minutes to the baking time if baking directly from cold.

What can I use instead of cream cheese?

If you don’t have cream cheese, you can substitute with sour cream or a mild cream cheese alternative to maintain the creamy texture in the enchilada salsa.