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."
 
Creamy Sausage Enchiladas created by FLKeysJen
Ready In:
45mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Vicki in CT
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  1. Heather D.
    Great dish! I made this dish keto by omitting the beans and used low-carb tortillas. will definitely make again
     
  2. beckyjacobs54
    Made without the beans and they were great!
     
  3. Shelby Jo
    Both my husband and I loved this! I didn't have refried beans, so I had to do without them...I will be making this many more times though so I'll have to try it with them. This was so delicious and easy. Thanks for the keeper!
     
  4. Robyn
    I made these ages ago and I thought I rated them. These were ok, my niece enjoyed them, I would make them again probably but leave the beans out, for me they overpowered the enchiladas. Thanks for sharing the recipe.
     
  5. megs_
    I thought I reviewed these already, but guess not! they were fantastic! I made mine with light sausage, light cream cheese, and ommitted the refried beans/onions and cut down on the cheese. they were so velvety good, exactly as described. will definitely make again, probably with the turkey sausage as another reviewer suggested. thanks for a wonderful keeper!
     
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