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These Southern Sausage Enchiladas bring breakfast flavors and Tex-Mex vibes together in one amazing meal. Creamy sausage gravy covers tortillas packed with fluffy eggs, crispy tater tots, and melty cheese. It works great for any mealtime. My family always begs for seconds whenever I whip up this cozy, indulgent dish.
I created these enchiladas during a holiday get-together when relatives were staying with us. The mix of Southern-style gravy with Tex-Mex flair was such a winner that my family now asks for it at every gathering. I love watching everyone's eyes widen with that first delicious bite.
Ingredients
- Ground breakfast sausage: Forms the tasty base for filling and gravy; grab sausage with noticeable spices for better flavor
- Onion and jalapeño: Give depth and gentle spice; pick bright, firm jalapeños for freshness
- All-purpose flour: Makes your gravy nice and thick; give it a quick sift to avoid any clumps
- Milk: Creates smooth, velvety gravy; full-fat works best for creaminess
- Eggs: Make up the hearty center of your filling; farm-fresh eggs offer better color and taste
- Butter: Adds a silky texture to your eggs; pick unsalted to control saltiness
- Tater tots: Bring fun crunch and comfort food feel; bake them slightly first for extra snap
- Pepper Jack and cheddar cheese: Deliver that gooey, stretchy goodness; grate your own for smoother melting
- Flour tortillas: Hold all your tasty ingredients; medium-sized ones work perfectly
Step-by-Step Instructions
- Cook the Sausage Mixture:
- Toss ground breakfast sausage into a big non-stick skillet over medium-high heat. Break it apart with your spoon as it cooks until the edges start to turn golden. When it's halfway done and showing some color but still pink in places, throw in your chopped onion and minced jalapeño. Keep cooking until the sausage browns completely and your veggies soften up, taking about 5 minutes total.
- Reserve Filling Portion:
- Take a slotted spoon and scoop out 1 cup of your cooked sausage, onion, and jalapeño mix. Put this aside in another bowl for your enchilada filling. Keep the rest of the sausage in the pan with its drippings as this will start your gravy.
- Create the Sausage Gravy:
- Put the pan with your remaining sausage back over medium heat. Scatter flour over the sausage and keep stirring for a minute to cook away that raw flour taste. You're making a roux to thicken your sauce. Slowly pour milk in, about half a cup at a time, while whisking constantly so you don't get lumps. Add some salt and pepper. Let it bubble gently, stirring often until it's thick enough to coat your spoon, around 3-5 minutes. Take it off the heat once it's ready.
- Prepare the Eggs:
- Grab a medium bowl and beat your eggs until they're completely mixed. Add a pinch of salt. Melt butter in a non-stick pan over medium-low heat. Pour in your beaten eggs and cook, gently pushing them across the pan as they begin setting. Pull them off the heat while they're still a bit shiny and slightly runny. This keeps them from getting overcooked when baking later.
- Assemble the Filling:
- In a bowl, mix your saved cup of sausage with tater tots, breaking the tots up a bit. Add your scrambled eggs and half of both cheeses. Fold everything together gently so it's well mixed but still chunky.
- Roll the Enchiladas:
- Heat your oven to 350 degrees and lightly grease a 9×13-inch baking dish. Quickly warm your tortillas in the microwave between damp paper towels to make them flexible. Spoon about half a cup of filling down the middle of each tortilla. Fold the sides in and roll them up tight. Place each one seam-side down in your dish, arranging them in one layer.
- Finish and Bake:
- Pour your sausage gravy all over your rolled enchiladas, making sure they're completely covered. Sprinkle the rest of both cheeses on top. Bake uncovered for 30 to 40 minutes, until the cheese gets bubbly and the edges turn golden brown.
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Jalapeños are my favorite trick in this dish. Many folks worry they'll make things too spicy, but cooking actually tones down the heat while keeping that amazing pepper flavor. My grandma always told me that taking out the seeds and white parts lets you control the spiciness without losing that wonderful taste dimension.
Adjusting the Heat Level
You can easily change how spicy these enchiladas turn out. For a gentler version that kids or spice-sensitive folks will enjoy, get rid of all seeds and white parts from your jalapeño before chopping. You can even swap in green bell pepper instead. If your family loves heat, keep some seeds or add a splash of hot sauce to your gravy. You might also want to put hot sauce on the table so everyone can make their portion as mild or fiery as they want.
Make-Ahead Options
These enchiladas are perfect when you want something special without morning kitchen stress. You can get everything ready up to the baking part the night before. Just roll the enchiladas, pour on the gravy, top with cheese, then wrap tightly with foil and stick in the fridge overnight. Next morning, take them out about 30 minutes before cooking to warm up a bit, then bake as normal, adding roughly 10 extra minutes if they're still cold from the refrigerator.
Serving Suggestions
These filling enchiladas stand alone as a complete meal, but they pair wonderfully with several sides. Fresh fruit gives a nice sweet balance to the richness. A basic green salad with light dressing works as a crisp contrast. For a more authentic touch, add some fresh pico de gallo, sliced avocado, or a spoonful of sour cream on top. Sprinkling some chopped cilantro just before serving brings color and freshness to the plate.
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This dish strikes the perfect balance between comfort food decadence and flexible customization, making it something your family will crave time and again.
Frequently Asked Questions
- → Can I pick another type of sausage?
Definitely! Swap the breakfast sausage for chorizo, Italian sausage, or even ground turkey to create different flavors.
- → What cheeses work as substitutes?
If you don't have Pepper Jack or cheddar, try Monterey Jack, Colby Jack, or even a pre-shredded Mexican blend for the same gooey deliciousness.
- → How do I make it spicier?
For extra heat, toss in more jalapenos, a squeeze of hot sauce, or a dash of cayenne pepper into the filling or gravy.
- → Can these be prepped in advance?
Yes, you can assemble tortillas filled with the mixture, skip the gravy, cover, and refrigerate. Add gravy and bake fresh when you're ready.
- → What sides go best with this dish?
Pair these savory enchiladas with roasted veggies, a crisp green salad, or a light fruit salad to round out the meal.
- → Is freezing leftovers an option?
It sure is! Keep leftovers in an airtight container in the freezer for up to two months. Reheat in the oven to maintain the best flavor and texture.