Southern Sausage Enchiladas Dish

This Southern Sausage Enchiladas recipe combines the best of breakfast and Tex-Mex cuisine into one spectacular dish. The savory sausage gravy blankets tortillas stuffed with scrambled eggs, tater tots, and cheese for a meal that works for breakfast, brunch, or dinner. My whole family goes crazy whenever I make this indulgent comfort food creation.

I first made these enchiladas for a holiday brunch when family was visiting from out of town. The combination of Southern gravy with Tex-Mex presentation was such a hit that it's now requested at every family gathering. The best part is watching everyone's face light up at the first bite.

Ingredients

• Ground breakfast sausage: Provides the savory foundation for both the filling and gravy; look for high-quality pork sausage with visible herbs and spices
• Onion and jalapeño: Add aromatic flavor and subtle heat; choose firm jalapeños with glossy skin for the freshest flavor
• All-purpose flour: Thickens the gravy to the perfect consistency; sift before using to prevent lumps
• Milk: Creates the creamy base for the sausage gravy; whole milk gives the richest results
• Eggs: Form the protein-rich center of the enchilada filling; free-range eggs have the best color and flavor
• Butter: Adds richness to the scrambled eggs; use unsalted to control salt levels
• Tater tots: Add unexpected texture and nostalgic flavor; prebake them slightly for extra crispness
• Pepper Jack and cheddar cheese: Create the perfect melty, gooey texture; freshly grated melts better than pre-shredded
• Flour tortillas: Wrap everything into perfect bundles; choose the fajita size for ideal portion control

Step-by-Step Instructions

Cook the Sausage Mixture:

Add ground breakfast sausage to a large nonstick pan over medium-high heat. Use a wooden spoon to break it into small crumbles as it cooks until you see the pieces starting to brown at the edges. When the sausage is about halfway cooked through and showing some color but still slightly pink in spots, add the diced onion and minced jalapeño to the pan. Continue cooking until the sausage is fully browned and the vegetables have softened, about 5 minutes total.

Reserve Filling Portion:

Using a slotted spoon, carefully remove 1 cup of the cooked sausage, onion, and jalapeño mixture. Transfer this reserved portion to a separate bowl for the enchilada filling. Leave the remaining sausage mixture in the pan with its rendered fat as this will form the base of your gravy.

Create the Sausage Gravy:

Return the pan with the remaining sausage mixture to medium heat. Sprinkle the flour evenly over the sausage and stir continuously for a full minute to cook out the raw flour taste. This creates a roux that will thicken your gravy. Gradually pour in the milk, about half a cup at a time, whisking constantly to prevent lumps from forming. Season with salt and pepper. Allow the mixture to come to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat once thickened.

Prepare the Eggs:

In a medium bowl, crack and whisk the eggs until the whites and yolks are fully combined. Season with salt. Melt the butter in a nonstick pan over medium-low heat. Pour in the whisked eggs and cook, gently pulling the eggs across the pan with a spatula as they begin to set. Remove from heat when the eggs are still slightly glossy and appear slightly underdone. This prevents overcooking when the enchiladas bake.

Assemble the Filling:

In a medium bowl, combine the reserved cup of sausage mixture with the tater tots, breaking them up slightly with your spoon. Add the scrambled eggs and half of both the Pepper Jack and cheddar cheeses. Gently fold everything together until well combined but taking care not to mash the ingredients.

Roll the Enchiladas:

Preheat your oven to 350 degrees and lightly grease a 9×13-inch baking dish with cooking spray or butter. Warm the tortillas briefly in the microwave between damp paper towels to make them more pliable. Place about half a cup of the filling mixture down the center of each tortilla. Fold the sides over the filling and roll the tortilla up tightly. Place each rolled enchilada seam-side down in the prepared baking dish, arranging them in a single layer.

Finish and Bake:

Pour the prepared sausage gravy evenly over the arranged enchiladas, making sure to cover them completely. Sprinkle the remaining Pepper Jack and cheddar cheeses over the top. Bake uncovered in the preheated oven for 30 to 40 minutes, until the cheese is melted and bubbling and the edges of the dish are beginning to brown.

Pin it

The jalapeño is my secret weapon in this recipe. While many people worry about too much heat, cooking mellows the spice considerably while keeping that distinctive pepper flavor. My grandmother taught me that removing the seeds and membranes before mincing gives you control over the heat level without sacrificing that wonderful flavor dimension.

Adjusting the Heat Level

This recipe offers great flexibility when it comes to spiciness. For a milder version perfect for kids or heat-sensitive guests, remove all seeds and membranes from the jalapeño before mincing. You could even substitute a mild green bell pepper instead. If your family loves spicy food, keep some of the seeds or add a dash of hot sauce to the gravy. You can also serve additional hot sauce on the side so everyone can customize their own plate.

Make-Ahead Options

These enchiladas are perfect for busy mornings when you want something special without the work. You can prepare everything up to the baking step the night before. Assemble the enchiladas, cover with gravy, and top with cheese, then cover tightly with foil and refrigerate overnight. In the morning, remove from the refrigerator about 30 minutes before baking to take the chill off, then bake as directed, adding about 10 minutes to the cooking time if the dish is still cold from the refrigerator.

Serving Suggestions

These hearty enchiladas are a meal in themselves, but there are plenty of great accompaniments to round out your brunch or dinner. Fresh fruit offers a bright counterpoint to the rich dish. A simple green salad with a light vinaigrette provides welcome contrast. For authentic flair, serve with fresh pico de gallo, sliced avocado, or a dollop of sour cream. A sprinkle of chopped fresh cilantro just before serving adds color and freshness.

Pin it

This recipe balances indulgence with customization, making it a dish your family will ask for again and again.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute breakfast sausage with Italian sausage, chorizo, or even turkey sausage for a twist in flavors.

→ What are good cheese substitutions?

Pepper Jack and cheddar can be replaced with Colby Jack, Monterey Jack, or a Mexican cheese blend for similar melty results.

→ How can I make this dish spicier?

Add more jalapenos, a splash of hot sauce, or even a pinch of cayenne pepper to the gravy or filling for extra heat.

→ Can these enchiladas be made ahead of time?

Yes, you can assemble the enchiladas without the gravy, cover tightly, and refrigerate. Add the gravy and bake when ready to serve.

→ What should I serve with these enchiladas?

These enchiladas pair well with a fresh green salad, fruit salad, or roasted vegetables for a complete meal.

→ Can I freeze the leftovers?

Absolutely! Store leftover enchiladas in an airtight container and freeze for up to 2 months. Reheat in the oven for the best texture.