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Southern Sausage Enchiladas are a tasty twist on a classic dish! Filled with spicy sausage and topped with creamy sausage gravy, they’re a hearty meal that warms you right up.
Who says you can’t have breakfast for dinner? These enchiladas are so good, I often find myself going back for seconds (or thirds!). If you love comfort food, this is a must-try!
I enjoy serving them with a side of fresh salad for a little crunch. These enchiladas are simple to make and always a hit at the table—perfect for a cozy night in!
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Key Ingredients & Substitutions
Breakfast sausage: This dish shines with flavorful breakfast sausage. If you’re looking for a lighter option, turkey sausage works great too, or use a plant-based sausage for a vegetarian version. Just make sure it has plenty of seasoning!
Onion and Bell Peppers: I like using yellow onion for a sweet taste. Green or red bell peppers add color and flavor, but substitutes like poblano or even jalapeño can give an extra kick if preferred. Use what you have on hand!
Cheddar cheese: Cheddar is perfect in this recipe, but feel free to mix it up! Monterey Jack or Pepper Jack can be great alternatives for a little extra zest. Always use fresh cheese for better melting results.
Flour tortillas: Large flour tortillas are ideal for holding the filling. If you need gluten-free options, corn tortillas can work. Just be cautious, as they can break more easily. You can warm them a little longer to make them pliable.
How Do I Get My Roux Just Right?
Making a roux is essential for creamy gravy! Start by melting butter in a saucepan over medium heat, then add flour. Stir constantly for 1-2 minutes until it turns golden, but don’t let it brown too much. This sets the base for your sauce!
- Slowly whisk in the milk, ensuring there are no lumps.
- Keep stirring as it thickens, which should take about 3–5 minutes.
- Once thick, add seasonings to elevate the flavor. Don’t rush this step; taking time allows for a smooth and creamy gravy.
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Delicious Southern Sausage Enchiladas with Sausage Gravy
What You’ll Need:
For the Enchiladas:
- 1 lb breakfast sausage (bulk or casings removed)
- 1 small onion, finely chopped
- 1 cup bell peppers, diced (green or red)
- 2 cups shredded cheddar cheese, divided
- 8 large flour tortillas
For the Sausage Gravy:
- 2 cups milk
- 1/4 cup all-purpose flour
- 1 tbsp butter
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt and pepper to taste
For Garnish:
- 1/4 cup green onions, sliced
How Much Time Will You Need?
This hearty recipe takes about 40 minutes to prepare and bake! You’ll spend some time cooking the sausage and veggies, assembling the enchiladas, and then letting them bake. Perfect for a cozy dinner at home!
Instructions:
First things first, let’s preheat that oven of yours to 350°F (175°C). This is key for ensuring our enchiladas bake evenly and come out deliciously bubbly!
Next, grab a large skillet and cook the breakfast sausage over medium heat. You want it browned and crumbly, which usually takes about 5-7 minutes. Once the sausage is cooked through, toss in the finely chopped onion and diced bell peppers. Stir and cook until those veggies are softened up, another 5 minutes should do it. If there’s any excess fat, just drain it off. Now comes the best part: stir in 1 cup of shredded cheddar cheese until it melts into a gooey, flavorful filling!
Now, let’s make those tortillas nice and easy to roll. Pop them in the microwave for about 30 seconds to warm them up. This step will make it super simple to wrap them around that tasty sausage mixture!
On each warmed tortilla, scoop in a generous portion of the sausage filling, then roll it up tightly. Place the rolled enchiladas seam side down in a greased 9×13 inch baking dish. Don’t worry if some of the filling peeks out; it will all come together beautifully!
Time to make the creamy sausage gravy! In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour to make a roux, whisking it for about 1-2 minutes to get rid of that raw flour taste. Gradually add the milk while whisking continuously, which will help thicken your gravy. After a few minutes, season it up with garlic powder, onion powder, salt, and pepper. Taste as you go and adjust until it’s just right!
Now, pour that creamy sausage gravy over the enchiladas in your baking dish, making sure to coat them evenly. Then, sprinkle the remaining 1 cup of shredded cheddar cheese on top—more cheese is always a good idea!
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for 20 minutes, then remove the foil and bake for another 10-15 minutes. You’re looking for bubbly, golden cheese perfection—yum!
Once it’s done baking, take the dish out and let it cool for a few minutes. To finish, garnish with those freshly sliced green onions for a pop of color and flavor. Now you’re ready to dig in and enjoy your Southern sausage enchiladas with sausage gravy! Bon appétit!
Can I Use a Different Type of Sausage?
Absolutely! You can substitute breakfast sausage with other types like Italian sausage, chicken sausage, or turkey sausage. Just keep in mind that the flavor may change slightly, so choose a sausage that fits your taste preference!
What If I Don’t Have Flour Tortillas?
If you don’t have flour tortillas, you can use corn tortillas instead. They will have a different texture but will still work well. Just be sure to warm them up before rolling to prevent them from cracking.
How to Store Leftovers?
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or microwave them for quick serving.
Can I Make This Recipe Vegeterian?
Yes! For a vegetarian version, you can swap out the sausage for a plant-based meat alternative or simply load up on more veggies. Be sure to adjust seasonings to match the flavor profile you’re going for!
