Creamy Sausage Enchiladas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Ingredients:
1 lb jimmy dean sausage |
1 onion, diced |
11 ounces cream cheese |
15 ounces rotel tomatoes |
18 soft taco-size flour tortillas |
1 (15 ounce) can refried beans |
5 cups monterey jack cheese, grated |
Directions:
1. In skillet crumble and cook sausage with onions until done. Drain.
2. In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
3. Spread 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.
4. Top all enchiladas with remaining cheese.
5. Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.
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