One pound of breakfast sausage does two jobs here. Two-thirds of it is set aside for the filling; the third left in the skillet becomes the base of the gravy.
Flour goes over that sausage, milk is whisked in, and the gravy thickens while the tortillas are rolled. Everything bakes together for twenty minutes or so under a second cup of cheddar.
How to Make It
Oven at 375°F, dish greased
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
Sausage browned and split
Cook the sausage in a skillet over medium heat until browned and at 160°F, breaking it into crumbles. Move about two-thirds to a bowl and leave the rest in the skillet.
Gravy built on the drippings
Sprinkle the flour over the sausage in the skillet and cook 1 minute. Gradually whisk in the milk, simmer until thickened and season with the salt and black pepper.
Tortillas filled and rolled
Divide the reserved sausage and 1 cup of the cheddar among the tortillas. Roll tightly and arrange seam-side down in the dish.
Gravy poured, cheese on top
Spoon the sausage gravy over the tortillas and top with the remaining 1 cup cheddar.
Baked until bubbling
Bake 20 to 25 minutes, until bubbling and browned in spots, then finish with the green onions and cilantro.
The Gravy, Built in the Sausage Skillet
Made from the third of the sausage left behind after browning.
Sausage base
About one-third of the browned sausage and its drippings
The savoury foundation of the gravy.
Flour
Cooked 1 minute2 tbsp all-purpose flour
The thickener.
Milk
Whisked in gradually, then simmered2 cups whole milk
A pourable white gravy.
Seasoning
1/2 tsp salt and 1/4 tsp black pepper
Balance against the rich sausage.
Then tasteSpoon over the rolled tortillas, add the remaining cheddar and bake.
Ingredient Notes
- Pork breakfast sausage
- A pound, browned once and then split between the filling and the gravy.
- Whole milk
- Two cups whisked into the floured sausage to make the white gravy.
- Cheddar, divided
- One cup inside the tortillas and one cup over the gravy.
Why This Recipe Works
- Building the gravy on sausage drippings means the sauce tastes of the same meat that fills the tortillas.
- Cooking the flour for a minute before the milk goes in stops the gravy tasting raw.
- Rolling the tortillas seam-side down keeps them closed without skewers or foil.
- Holding back half the cheddar for the top gives a browned surface over a soft interior.
Success Tips
- Leave a third of the sausage in the skillet for the gravy before you are tempted to scoop it all into the bowl.
- Add the milk in a slow stream while whisking so the sausage gravy thickens without lumps.
- Roll the tortillas snugly; a loose roll unwinds under the weight of the gravy.
Serving Ideas
Lift two enchiladas per plate with a spatula so the gravy and browned cheddar come with them, and scatter more green onion over.
Storage and Reheating
Refrigerate
Refrigerate leftovers covered and reheat until the centre is steaming hot throughout.
Frequently Asked Questions
Is there egg in the filling?
No. The tortillas are filled with sausage and cheddar only.
What makes the gravy white?
Flour cooked into the sausage drippings with two cups of whole milk whisked in.
