Southern Breakfast Enchiladas with Sausage Gravy
A delightful fusion of flavors that elevate the traditional breakfast with soft tortillas, savory sausage gravy, and melted cheeses, perfect for any occasion.
Ingredients
For the Sausage Gravy
- 2 tablespoons butter Adds richness and a velvety texture.
- 1 tablespoon olive oil Enhances flavor and helps sauté vegetables.
- 1 small onion, diced Offers a sweet, aromatic base.
- 2 cloves garlic, minced Adds a fragrant, savory element.
- 1 pound breakfast sausage The star ingredient for savory depth.
- 1/4 cup all-purpose flour Thickens the gravy.
- 2 cups milk Creates a creamy consistency.
- 1/2 teaspoon salt Balances flavors.
- 1/4 teaspoon black pepper Adds a touch of spice.
- 1/4 teaspoon cayenne pepper Adds a subtle kick.
- 1/2 teaspoon paprika Introduces slight sweetness.
- 1/2 teaspoon ground sage Adds earthy aroma.
- 1/4 teaspoon garlic powder Enhances garlic flavor.
- 1/4 teaspoon onion powder Deepens the savory aspect.
- 1/4 teaspoon thyme Introduces herbal note.
- 1 tablespoon hot sauce Elevates the dish.
For Assembly
- 8 large flour tortillas Soft and pliable for rolling.
- 1 1/2 cups shredded cheddar cheese Melts beautifully.
- 1 cup shredded Monterey Jack cheese Mild partner to cheddar.
- 1/4 cup chopped fresh parsley Adds color and freshness.
Instructions
Preparation
- Heat the butter and olive oil in a large skillet over medium heat until melted and combined.
- Add the diced onion and sauté for about 4-5 minutes until it softens and turns translucent.
- Stir in the minced garlic, cooking for an additional minute while being careful not to let it brown.
- Crumble the breakfast sausage into the skillet and cook until golden brown and fully cooked, about 8-10 minutes.
- Sprinkle the flour over the mixture, stir to combine, and cook for 1-2 minutes.
- Gradually pour in the milk, stirring continuously to create a lump-free creamy mixture.
- Add salt, black pepper, cayenne pepper, paprika, ground sage, garlic powder, onion powder, and thyme.
- Bring to a simmer over medium heat, cooking the gravy for about 5-7 minutes until thickened.
Assembly
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Lay flour tortillas flat on a clean surface and spoon about 2-3 tablespoons of gravy onto each tortilla.
- Top each with a handful of shredded cheddar and Monterey Jack cheese, then roll tightly.
- Line the enchiladas seam-side down in the baking dish and pour remaining gravy over them.
- Sprinkle any leftover cheeses on top of the gravy.
- Bake for 20-25 minutes until the cheese melts and bubbles.
- Let cool for a few minutes and sprinkle with chopped parsley before serving.
Notes
For a lighter option, use turkey or chicken sausage. Consider using whole wheat tortillas for health benefits. Make the gravy in advance and reheat it before assembling enchiladas.