Southern Sausage Enchiladas with Sausage Gravy
Southern Breakfast Enchiladas with Sausage Gravy are full of sausage, scrambled eggs, tater tots, and cheese rolled up in a flour tortilla and covered with a creamy sausage gravy.
Servings: 10
Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup diced onion
- 1 jalapeno, minced
- 1/3 cup all-purpose flour
- 2 3/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 large eggs
- 2 tablespoons butter
- 2 cups cooked tater tots
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded cheddar cheese
- 10 fajita-size flour tortillas
Instructions
- Place sausage in a large nonstick pan over medium-high heat. Crumble it as it cooks.
- When it is about halfway cooked, add the onion and jalapeno.
- Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted sppon and set aside.
- Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture. Cook and stir for 1 minute.Gradually whisk in the milk. Simmer until thickened. Remove from heat.
- Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
- Whisk eggs and season them with salt. Melt butter in a nonstick pan and scramble the eggs. Remove them from the heat when they are still slightly undercooked. They will cook more in the oven.
- In a medium bowl, combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, and half the Pepper Jack and cheddar cheese.
- Place about 1/2 cup of filling down the center of each tortilla. Roll up and place seam side down in the prepared baking dish.
- Pour sausage gravy on top. Sprinkle remaining cheese on top. Bake for 30 to 40 minutes.
Nutrition
Calories: 472kcal