These Cheesy Sausage Enchiladas are a delicious, yet simple dinner that will feed a crowd as well as provide great leftovers for tomorrow’s lunch.
Enchiladas are probably one of my favorite foods to prepare — and to eat. I rarely get them when out to eat because it’s so easy to make them at home. They are one of my ultimate comfort foods.
Over the years I’ve played around with the fillings and sauces to see just how many great tasting combinations I can find. It’s been a very fun pastime, if I do say so myself.
One of the combinations that my 11yo has become very attached to over the last few months is this one I’m sharing today. He tends to be my pickier eater, so when I find something he loves, I am over the moon with excitement.
Basically, I took the flavors on another family favorite, Queso Fundido, and stuffed it into an enchilada. Topped with homemade enchilada sauce, these sausage enchiladas are a hit with pretty much everyone at my table. Hot italian sausage, sauteed with a generous portion of chopped onion, jack cheese, and pepper jack, rolled up in soft corn tortillas? Yum-O!
We’re a double batch family when it comes to sausage enchiladas, but I’m usually able to make a few to tuck into FishPapa’s lunch the next day. Rather than try to fend off the hungry hoards from the leftovers, I will make a few individual servings to tuck into these microwaveable meal prep containers. FishPapa just “bakes” the enchiladas at work the next day in the microwave.
The process of making enchiladas is not difficult, meaning I can make a batch in about 20 minutes. Meaning this is a great dinner!
Tools I use to make it EASY:
- a small skillet for frying the tortillas
- cooking tongs
- large saute pan
- 9×13 baking dish or gratin dishes
- box grater or food processor for cheese
Cheesy Sausage Enchiladas
- 12 corn tortillas
- oil for frying the tortillas
- 1 lb hot bulk Italian sausage
- 1 onion chopped
- 12 oz jack cheese (shredded) pepper Jack cheese, or a combination (3 cups)
- 2 cup red enchilada sauce
- 2 tablespoon fresh cilantro (chopped)
- Preheat the oven to 350. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
- Soften the tortillas by heating them in the microwave or in a hot dry skillet, or by frying them in an inch of hot oil until softened and a bit leathery. If frying, drain them on paper towels before proceeding.
- In a large skillet, cook the sausage and onions, breaking up the sausage into smaller bits, until the sausage is cooked through and the onion is translucent.
- Divide the sausage mixture among the tortillas and top with a few pinches of cheese, reserving at least one cup of cheese for the top. Roll the tortillas up, placing each rolled enchilada, seam side down, in the prepared pan.
- Pour the enchilada sauce over the top. Sprinkle the remaining cheese over the top. At this point the enchiladas can be stored in the refrigerator until ready to bake. If desired, you can freeze the chilled enchiladas, covered, for up to 2 months. Thaw in the refrigerator before baking.
- Bake until hot and bubbly, about 15 minutes.
Other favorite enchilada recipes:
- Cream Cheesy Chicken Enchiladas
- Creamy Turkey Enchiladas
- Chicken and Chile Enchiladas for a Crowd
- Turkey and Black Bean Enchiladas
- Poblano Chile Enchiladas
- Cheese Enchiladas
- Crockpot Enchiladas
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These are really excellent. However, I have one suggestion. To those who are making them. Don’t make the mistake of using mild italian sausage. In this application it loses nearly all it’s flavor, and becomes just a meat filling. Boring! Spicy italian is the only way to go here. Don’t worry, it’s not hot. Just very flavorful. Great recipe, Jessica!
This sounds so right and flavorful! I’m confused with the sausage though… Do these have an Italian flare to them? Also, do you have a recommendation on enchilada sauce?
No, they don’t taste Italian. The hot sausage just adds spicy good flavor. I’ve linked to my homemade enchilada sauce recipe in the post.