Southern Breakfast Enchiladas With Sausage Gravy

10
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In


"Can freeze some of these"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (493.6 g)
  • Calories 762.6
  • Total Fat - 40.4 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 970.5 mg
  • Sodium - 706 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 5.9 g
  • Protein - 57.6 g
  • Calcium - 444.1 mg
  • Iron - 7.7 mg
  • Vitamin C - 15.2 mg
  • Thiamin - 0.4 mg

Step 1

Place sausage in a large nonstick pan over medium-high heat.

Step 2

Crumble it as it cooks.

Step 3

When it is about halfway cooked

Step 4

Add the onion and jalapeno.

Step 5

Remove 1 cup of the sausage, onion, and jalapeno mixture with a slotted spoon and set aside.

Step 6

Place the skillet back over the heat and sprinkle the flour on the remaining sausage mixture.

Step 7

Cook and stir for 1 minute.

Step 8

Gradually whisk in the milk.

Step 9

Season to taste

Step 10

Simmer until thickened.

Step 11

Remove from heat.

Step 12

Preheat oven to 350 degrees

Step 13

Lightly grease and Pam spray a 9×13-inch baking dish.

Step 14

Pour a puddle of gravy on bottom

Step 15

Whisk eggs and season them with garlic salt ,pepper ,cumin.

Step 16

Melt butter in a nonstick pan

Step 17

Scramble the eggs.

Step 18

Remove them from the heat when they are still slightly undercooked.

Step 19

They will cook more in the oven.

Step 20

Warm tortillas in microwave a minute until pliable

Step 21

In a medium bowl

Step 22

Combine the 1 cup of sausage mixture with the tater tots, the scrambled eggs, rotel tomatoes and half the Pepper Jack and cheddar cheese.

Step 23

Place about 1/4 cup of filling down the center of each tortilla.

Step 24

Roll up and place seam side down in the prepared baking dish.

Step 25

Pour sausage gravy on top.

Step 26

Sprinkle remaining cheese on top.

Step 27

Bake for 40 minutes.

Tips & Variations


No special items needed.

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