Creamy Sausage Enchiladas

Name: Creamy Sausage Enchiladas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 lb Jimmy Dean sausage; 1 onion, diced; 11 ounces cream cheese; 15 ounces Rotel Tomatoes; 18 soft taco-size flour tortillas; 1 (15 ounce) can refried beans; 5 cups monterey jack cheese, grated

(8)

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.

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READY IN: 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb Jimmy Dean sausage
1

onion, diced
11

ounces cream cheese
15

ounces Rotel Tomatoes
18

soft taco-size flour tortillas
1

(15 ounce) can refried beans
5

cups monterey jack cheese, grated

DIRECTIONS

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

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