Slow Cooker Breakfast Enchiladas

Step 1

Heat large skillet over medium-high heat

Step 2

Add crumbled turkey sausage and cook until done, drain off grease

Step 3

Add sweet potatoes and cook until heated through

Step 4

Whisk together eggs, cream, and salt

Step 5

Push sausage and potatoes to side in skillet and add eggs

Step 6

Cook while stirring until cooked through into scrambled eggs

Step 7

Stir all together and remove from heat

Step 8

In saucepan melt butter over medium-high heat

Step 9

Whisk in flour until smooth

Step 10

Slowly pour in milk while whisking and continue to bring to a simmer while whisking until thickened, about 3-5 minutes

Step 11

Stir in shredded cheese until smooth and remove from heat

Step 12

Spray slow cooker with nonstick spray

Step 13

Divide filling evenly among tortillas and roll and place seam side down in slow cooker

Step 14

Top with cheese sauce and salsa verde

Step 15

Cover and cook on high for 2-3 hours or low for 6-8