Creamy Sausage Enchiladas

“Enchiladas that are velvety good. These can be made ahead and refrigerated until ready to bake. I garnish with fresh sliced jalepenos and diced tomatoes.”
READY IN:
45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In skillet crumble and cook sausage with onions until done. Drain.
  2. In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
  3. 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.
  4. Top all enchiladas with remaining cheese.
  5. Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.

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