Creamy Sausage Enchiladas

5.0(8)

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.

by Vicki in CT·published 2007-04-14

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Pork

Servings

8 serving(s)

Total time

45 min

prep 25 min

Calories / serving

899 kcal

Ingredients (7)

serves

1 lb Jimmy Dean sausagesausage
1 onion, dicedonion
11 ounces cream cheesecream-cheese
15 ounces Rotel Tomatoestomato
18 soft taco-size flour tortillas
1 (15 ounce) can refried beansrefried-beans
5 cups monterey jack cheese, grated

Instructions (5 steps)

01In skillet crumble and cook sausage with onions until done. Drain.
02In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
03Spread 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.
04Top all enchiladas with remaining cheese.
05Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.

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Rich recipe — supports nutrition-aware planning.