Mexican Egg Sausage Enchiladas for Dinner - Michigan Country Lines Magazine

Ingredients

• 1 pound ground pork, browned (I use chorizo, but you can use plain/Italian too)
• 2 cups shredded Mexican blend cheddar cheese, divided
• 1 (4-ounce) can diced green chiles, drained
• 8 (8-inch) flour tortillas (I use whole wheat)
• 6 large eggs
• 1 cup heavy cream
• 1 cup unsweetened milk of choice (I use unsweetened soy milk)
• 1 tablespoon flour
• • favorite jarred salsa
• • diced green onions, for topping, optional