Creamy Sausage Enchiladas

READY IN: 45mins
Recipe by Vicki in CT

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.

Top Review by beckyjacobs54

Made without the beans and they were great!

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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