Name: Breakfast Enchiladas With Salsa Verde
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb pre-cooked breakfast sausage crumbles; 1 (16 oz) can refried beans; 1 (4 oz) can diced green chilies; 1 cup shredded cheddar cheese; 16 fajita-size flour tortillas; 1 cup sour cream; 1 (16 oz) jar mild salsa verde; 6 large eggs; ½ cup chopped green onion; ½ cup roughly chopped cilantro

1

In a large bowl, combine sausage, refried beans, green chilies, and cheese with a spatula.

2

Spread ¼ cup salsa on the bottom of two Suvie pans.

3

Lay one flour tortilla flat on a cutting board and spread 1 tbsp sour cream over the tortilla. Add 3 tbsp sausage mixture in a line on the tortilla. Roll tortilla around mixture and place seam-side down in Suvie pan. Repeat with remaining tortillas.

4

Top each pan of enchiladas with ¾ cup salsa. Insert pans into your Suvie, input settings, and cook now or schedule.

5

Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour

6

After the cook, remove pans from Suvie and crack 3 eggs into each pan on top of the enchiladas. Return pans to Suvie and broil 10 minutes each.

7

After the broil, divide enchiladas and eggs between plates. Garnish with green onions and cilantro.