Cheesy Sausage-Stuffed Breakfast Enchiladas with Gravy
These hearty breakfast enchiladas are stuffed with sausage and cheese, baked with creamy gravy, and perfect for weekend family brunches. Ready in 45 minutes!
Equipment
- Skillet (for cooking sausage)
- Saucepan (for making gravy)
- Whisk (for smooth gravy)
- Baking dish (8x8-inch or similar, greased)
- Spatula or spoon (for filling tortillas)
- Measuring cups and spoons
- Optional: Tongs (for handling tortillas)
Ingredients
- 1/2 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 4 flour tortillas
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 tsp salt
- 1/8 tsp black pepper
- Chopped fresh parsley for garnish
Instructions
- In a skillet, cook 🌭 sausage over medium heat, crumbling it as it browns. Drain excess grease.
- Lay out 🌯 tortillas and divide sausage and 🧀 cheese evenly among them. Roll them up and place seam-side down in a greased baking dish.
- In a saucepan, melt 🧈 butter over medium heat. Whisk in 🥣 flour and cook for 1 minute. Gradually whisk in 🥛 milk until smooth. Cook, stirring, until thickened. Season with 🧂 salt and ⚫ pepper.
- Pour gravy over enchiladas and bake at 350°F (175°C) for 20 minutes, until bubbly.
- Top with 🌿 parsley before serving.
