1. Set oven to 350 degrees. 2. Butter a 13 x 9-inch baking dish. 3. For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat. 4. Add in flour; whisk constantly for about 1 minute. 5. Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat. 6. Add in the shredded cheese and chiles; mix until the cheese is melted and smooth. 7. Season with salt and pepper if desired. 8. For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat. 9. Melt butter in the skillet, add in the green onions; saute for 1 minute. 10. In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage. 11. Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish. 12. Pour the prepared cheese sauce evenly over the tortillas. 13. Bake covered for about 25 minutes. 14. Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard). 15. Delicious! ---------------------------------------------------------------------------
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