Sausage Gravy Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 tortillas (fajita-size, made with flour)
02 -
1/4 teaspoon ground black pepper
03 -
1 cup cheddar cheese, shredded
04 -
2 3/4 cups whole milk
05 -
1 1/2 cups tater tots, cooked
06 -
1 cup shredded Pepper Jack cheese
07 -
10 large eggs
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1 tablespoon unsalted butter
09 -
1/3 cup plain flour
10 -
1 pound breakfast sausage, crumbled
11 -
1 jalapeño, finely diced
12 -
1/2 cup finely chopped onion
13 -
1/4 teaspoon sea salt
# Instructions:
01 -
Heat a big skillet over medium. Toss in the sausage and start breaking it apart as it browns. Once about halfway done, mix in the minced onion and jalapeño. Remove 1 cup of this mix with a slotted spoon and set aside for later.
02 -
Add flour to the pan with the remaining sausage mix. Stir it around for about a minute, then slowly add milk while whisking. Let it cook until it thickens, then take it off the heat.
03 -
Turn the oven on to 350°F (175°C). Grease a 9×13-inch pan lightly.
04 -
Beat the eggs in a bowl and sprinkle in the salt. In a nonstick pan, melt the butter. Add eggs and cook gently, stirring just until they're slightly soft. They’ll finish in the oven.
05 -
Grab a medium bowl and toss in the scrambled eggs, cooked tater tots, half the shredded cheeses, and the cup of sausage mix you set aside earlier.
06 -
Take each tortilla, put around 1/2 cup of filling in the center, and roll it up tightly. Place them seam-side down in your prepared baking dish.
07 -
Cover the tortillas with the sausage gravy. Sprinkle the rest of the shredded cheeses on top. Bake everything for 30–40 minutes until bubbly and golden.