Creamy Sausage Enchiladas
Indulge in the ultimate comfort food with these creamy sausage enchiladas, a rich and flavorful twist on a Tex-Mex classic. Packed with savory ground sausage, sautéed onions, and a luscious blend of cream cheese and diced green chilies, these enchiladas are wrapped in soft flour tortillas and smothered in a velvety sauce made from heavy cream and enchilada sauce. Topped with a blanket of melted Mexican blend cheese, every bite is a perfect balance of creamy, cheesy goodness and bold, zesty flavor. Ready in just under an hour, this easy-to-follow recipe is perfect for weeknight dinners, family gatherings, or when you’re craving a hearty Mexican-inspired meal. Serve these irresistible enchiladas with your favorite sides—like rice, beans, or a crisp salad—and garnish with fresh cilantro for a pop of freshness.
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Recipe Information
Ingredients
- 1 lb Ground sausage
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 8 oz Cream cheese, softened
- 1 4-oz can Green chilies, diced
- 8 large Flour tortillas
- 2 cups Shredded Mexican blend cheese
- 1.5 cups Heavy cream
- 1 cup Enchilada sauce, red or green
- 2 tbsp Fresh cilantro, chopped (optional for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the ground sausage to the skillet. Cook, breaking it up with a spoon, until it is fully browned and cooked through, about 6-8 minutes. Drain any excess grease if necessary.
Lower the heat to medium-low and stir in the softened cream cheese, diced green chilies, salt, and black pepper. Cook, stirring, until the mixture is smooth and combined. Remove from heat and set aside.
Spoon about 1/3 cup of the sausage mixture onto each tortilla. Roll up the tortillas tightly and place them seam-side down into the prepared baking dish.
In a medium bowl, whisk together the heavy cream and enchilada sauce until smooth. Pour this mixture evenly over the enchiladas.
Top the enchiladas with the shredded Mexican blend cheese, spreading it out evenly.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling and the edges of the tortillas are slightly crispy.
Remove the enchiladas from the oven and let them cool for about 5 minutes. Garnish with freshly chopped cilantro, if desired, before serving.
Serve warm and enjoy your creamy sausage enchiladas with a side of rice, beans, or a fresh salad.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 53.9 g | 269% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 668 mg | 51% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 632 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
