Homemade sausage and eggs wrapped in corn tortillas and slathered with a quick enchilada sauce. There’s lot of cheese also of course.
1) Remove stems and seeds from dried peppers and add them to a medium pot of simmering water. Turn off heat and steep for 10-15 minutes until peppers are soft.
2) Add soft peppers, garlic, tomatoes, cloves, and about 1 Cup of water that the chiles steeped in to a blender and blend until smooth. You might need to add more water depending on consistency.
3) Add sauce to medium saucepan and keep warm over low heat until ready to use. If the sauce gets thick, add more chile water in small increments.
4) Add eggs, cream, and butter to a medium saucepan and over low heat, stir until the eggs start to cook, about 10-15 minutes. They should cook very slowly.
5) When the eggs appear to be about halfway cooked, add cooked sausage to the eggs and continue to stir until eggs are almost done, but definitely undercooked. Remove from heat.
6) To make the enchiladas, take a corn tortilla and dip it in the sauce. Remove it and top it with a few tablespoons of egg/sausage filling. Roll it up and add it to a baking dish. Repeat until all the filling is used (about 12 enchiladas).
7) Pour extra sauce over top of the enchiladas and add grated cheese.
8) Bake for 15-20 minutes at 350 degrees until cheese is melted.
9) Serve with sides like avocado, salsa, hot sauce, or sour cream.