Step 1: Cook the Sausage Gravy
- In a skillet, cook sausage until browned.
- Add butter, flour, garlic powder, and pepper to create a roux.
- Gradually whisk in milk/broth until thickened (5–7 minutes).
Step 2: Layer the Enchiladas
- Dip tortillas in gravy to soften (prevents cracking).
- Fill with sausage mixture, cheese, and optional veggies. Roll or fold into a burrito.
Step 3: Bake to Golden Perfection
- Place enchiladas in a greased baking dish.
- Pour extra gravy over the top and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden.
Step 4: Garnish & Serve
- Sprinkle with herbs or chili flakes before serving.
- Pair with fried eggs or a cold beer for ultimate Southern-Mexican fusion.
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Variations to Elevate Your Enchiladas
- Gluten-Free : Use GF tortillas or replace with lettuce wraps for low-carb.
- Vegan : Substitute sausage with crumbled tofu or jackfruit and use vegan cheese.
- Low-Carb Hack : Replace tortillas with cauliflower tortillas or cheesy keto wraps .
- Gourmet Twist : Swirl in 1 tbsp sriracha mayo or crumbled bacon for extra depth.
Storage & Meal Prep Tips
- Refrigerate : Store cooled enchiladas in an airtight container for up to 4 days (reheat in oven for crispiness).
- Freeze : Freeze unbaked enchiladas in parchment-lined bags for 3 months . Bake from frozen + add 5 minutes.
- Grab-and-Go Hack : Double the batch and portion into snack boxes with gravy packets for instant meals.
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FAQs: Answering Your Top Questions
Q: Can I use other cheeses?
A: Yes! Try mozzarella, pepper jack, or vegan alternatives for similar meltiness.
Q: How to prevent soggy tortillas?
A: Bake uncovered and avoid over-soaking tortillas in gravy.
Q: Can I meal prep these ahead of time?
A: Absolutely! Refrigerate or freeze unbaked enchiladas for quick, fresh-from-the-oven taste.
Q: What if I don’t have a skillet?
A: Use a Dutch oven or microwave-safe dish for reheating.
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