Go Back
–+ servings
Southern Breakfast Enchiladas with Sausage Gravy

Mouthwatering Southern Breakfast Enchiladas with Sausage Gravy

Transform your mornings with these Southern Breakfast Enchiladas with Sausage Gravy, a crowd-pleasing recipe that's perfect for brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast & Brunch
Cuisine Southern
Servings 8 enchiladas
Calories 350 kcal

Equipment

  • large skillet
  • 9x13-inch baking dish

Ingredients
  

For the Gravy

  • 2 tablespoons Butter adds rich flavor
  • 1 tablespoon Olive oil prevents butter from burning
  • 1 small Onion, diced brings sweetness
  • 2 cloves Garlic, minced adds aromatic goodness
  • 1 pound Breakfast sausage hearty filling
  • ¼ cup All-purpose flour thickens gravy
  • 2 cups Milk adds creaminess
  • ½ teaspoon Salt balances flavors
  • ¼ teaspoon Black pepper adds warmth
  • ¼ teaspoon Cayenne pepper introduces subtle heat
  • ½ teaspoon Paprika mild smoky flavor

For the Enchiladas

  • 8 large Flour tortillas soft and pliable
  • 1 cup Shredded cheddar cheese melts beautifully
  • 1 cup Shredded Monterey Jack cheese adds creamy texture
  • ¼ cup Fresh parsley, chopped for garnish

Spices

  • ½ teaspoon Ground sage infuses warmth
  • ½ teaspoon Garlic powder enhances flavor
  • ½ teaspoon Onion powder adds onion flavor
  • ½ teaspoon Thyme earthy touch

For Serving

  • to taste Hot sauce for an extra kick

Instructions
 

Step-by-Step Instructions

  • Heat the Base: In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Sauté 1 small diced onion until softened, about 4-5 minutes.
  • Add Garlic and Sausage: Stir in 2 minced garlic cloves, then add 1 pound of breakfast sausage, cooking until browned, about 8-10 minutes.
  • Create the Gravy: Sprinkle ¼ cup of flour over the mixture, stirring to combine and toast for 1-2 minutes.
  • Add Milk and Spices: Gradually pour in 2 cups of milk while stirring, then season with ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon cayenne pepper, and ½ teaspoon paprika. Simmer for 3-4 minutes.
  • Thicken the Gravy: Simmer for 5-7 minutes until thickened, then remove from heat.
  • Preheat and Prepare: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  • Assemble the Enchiladas: On each tortilla, spoon 2-3 tablespoons of gravy, sprinkle cheese, and roll tightly.
  • Top with Gravy and Cheese: Pour remaining gravy over enchiladas and sprinkle with remaining cheese.
  • Bake the Enchiladas: Bake for 20-25 minutes until cheese is melted and bubbly.
  • Cool and Garnish: Let cool for a few minutes, then garnish with parsley.
  • Serve with a Kick: Drizzle with hot sauce before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
Keyword breakfast, Brunch, Comfort Food, easy recipe, enchiladas, sausage gravy
Tried this recipe?Let us know how it was!