Soulful Breakfast Enchiladas

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with vegetable oil.

2. Step 2.

   In a large skillet over medium-high heat, drizzle 2 tablespoons vegetable oil. Add the diced andouille sausage and cook for about 5 minutes, stirring occasionally, until browned.

3. Step 3.

   Add the diced red bell pepper and sliced red onion to the skillet. Cook, stirring occasionally, until softened, 2 to 3 minutes.

4. Step 4.

   Reduce heat to medium. Add the beaten eggs to the skillet and cook, scraping with a rubber spatula, until lightly scrambled, 3 to 4 minutes.

5. Step 5.

   Add the frozen tater tots, 1½ cups shredded Colby Jack cheese, ¼ cup mild salsa, and 2 teaspoons Creole seasoning to the skillet. Stir to combine, then remove from heat and set aside.

6. Step 6.

   In a large saucepan over medium heat, melt 2 tablespoons unsalted butter with 2 tablespoons vegetable oil. Once melted, whisk in ¼ cup all-purpose flour and cook, whisking constantly, until the raw flour smell is gone, 3 to 4 minutes.

7. Step 7.

   Slowly pour in 1¾ cups chicken broth while whisking continuously until smooth. Bring the sauce to a boil, then reduce heat to low and simmer for a few minutes until thickened. Remove from heat and stir in ½ cup sour cream and ¼ cup mild salsa.

8. Step 8.

   Spread ⅓ cup of the sauce evenly over the bottom of the prepared baking dish.

9. Step 9.

   Divide the enchilada filling evenly among the 10 flour tortillas. Roll each tortilla up like a burrito and place side by side, seam side down, in the baking dish.

10. Step 10.

    Pour the remaining sauce over the enchiladas and sprinkle with the remaining ½ cup shredded Colby Jack cheese.

11. Step 11.

    Bake uncovered for 30 minutes at 350°F. Then switch the oven to broil and broil until the cheese is golden and bubbly, about 2–3 minutes. Garnish with chopped fresh cilantro before serving.