Creamy Sausage Enchiladas Recipes

CREAMY SAUSAGE ENCHILADAS

Steps:

• In skillet crumble and cook sausage with onions until done. Drain.
• In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
• Spread a thin layer of beans on each tortilla. Top with 1/4 cup of meat mixture. Top with a pinch of cheese. Roll up and place seam side down in a greased casserole.
• Top all enchiladas with remaining cheese.
• Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS

Steps:

• Grease a 13 x 9-inch baking dish.
• In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
• Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
• Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
• Roll up each tortilla and place seam-side down into the casserole dish.
• In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
• In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
• Add in the green bell pepper, then pour over the top of the tortillas.
• Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
• Remove from the refrigerator 45 minutes before baking.
• When ready to bake set oven to 350 degrees F.
• Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
• Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
• Let stand 15 minutes before serving.
• Serve with sour cream and salsa.