Ingredients for Creamy Sausage Enchiladas
- Jimmy Dean Sausage
- Onion
- 8 oz cream cheese (softened)
- 10 oz can Rotel diced tomatoes and green chilies (undrained)
- Soft Taco Size Flour Tortillas
- Refried Beans
- Monterey Jack Cheese
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How to Make Creamy Sausage Enchiladas
- In a large skillet, crumble 1 lb Italian sausage and cook over medium heat, breaking it up with a spoon, until browned. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Drain off any excess grease from the skillet.
- In a large bowl, combine the cooked sausage and onions with 8 oz cream cheese (softened), 10 oz can Rotel diced tomatoes and green chilies (undrained), and 1/2 cup milk or chicken broth. Mix until completely creamy and smooth.
- Spread a thin layer of 1 (15-ounce) can refried beans on each of 12 corn or flour tortillas.
- Top each tortilla with approximately 1/4 cup of the sausage mixture.
- Sprinkle each enchilada with 1 tablespoon shredded cheddar cheese (or your favorite cheese).
- Roll up each enchilada tightly and place seam-side down in a greased 9x13 inch baking dish.
- Pour any remaining sausage mixture over the enchiladas in the baking dish.
- Top with the remaining shredded cheese (approximately 1 cup).
- Bake at 350°F (175°C) for 20-25 minutes, or until heated through and bubbly. If baking from chilled, add an additional 10-15 minutes to the baking time.
- Garnish with fresh sliced jalapeños and diced tomatoes before serving.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
9g
Fat
154g
Carbs
16g
