Cheesy Sausage and Egg Enchiladas

5
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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 :)"

Original recipe yields 5 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees.

Step 2

In skillet over medium heat crumble and brown sausage,drain and save2 tablespoons drippings.

Step 3

Return sausage along with drippings to skillet and add beaten eggs; scramble until desired doneness.

Step 4

Add 1/2 cup salsa with 1 cup of cheese, stir until well blended.

Step 5

Spread 1 cup of salsa in a 13 x 9-inch pan, which has been prepared with cooking spray.

Step 6

Put 1/4 cup of meat mixture down the center of each tortilla; roll up.

Step 7

Place tortilla seam side down on salsa.

Step 8

Top evenly with remaining salsa and cheese.

Step 9

Bake at 350 degrees for 25 minutes or until thoroughly heated and lightly browned.

Tips & Variations


No special items needed.