Cheesy Sausage and Egg Enchiladas
April 30, 2013
"Another one of my "experiments" which I think turned out pretty good.And since I don't consider this a true Mexican dish,I didn't know what to put this under.Now this makes 10 enchiladas,but I entered it served 5 persons at 2 each. (UPDATE: On June 18th.2014,Lori Mama,the wonderful lady that took the photo gave me her permission to use it)." Keep Smiling :)"
- Serving Size: 1 (293.9 g)
- Calories 540.4
- Total Fat - 40.9 g
- Saturated Fat - 16.2 g
- Cholesterol - 328 mg
- Sodium - 1889.9 mg
- Total Carbohydrate - 9.7 g
- Dietary Fiber - 1.6 g
- Sugars - 4.1 g
- Protein - 33 g
- Calcium - 484.8 mg
- Iron - 2.3 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.2 mg
Preheat oven to 350 degrees.
In skillet over medium heat crumble and brown sausage,drain and save2 tablespoons drippings.
Return sausage along with drippings to skillet and add beaten eggs; scramble until desired doneness.
Add 1/2 cup salsa with 1 cup of cheese, stir until well blended.
Spread 1 cup of salsa in a 13 x 9-inch pan, which has been prepared with cooking spray.
Put 1/4 cup of meat mixture down the center of each tortilla; roll up.
Place tortilla seam side down on salsa.
Top evenly with remaining salsa and cheese.
Bake at 350 degrees for 25 minutes or until thoroughly heated and lightly browned.
Tips & Variations
No special items needed.