If you’re in search of a satisfying, family-friendly dinner that warms the soul and fills the belly, then these Southern Sausage Enchiladas with Creamy Gravy are just what you need. Wrapped in soft tortillas, filled with hearty ground breakfast sausage, and topped with a smooth, homemade white gravy, this dish is pure Southern comfort on a plate. It’s easy, budget-friendly, and bursting with bold flavor—ideal for busy weeknights, lazy weekends, or whenever you’re craving something warm and cozy.
This is more than just a meal—it’s a memory in the making. Whether you’re feeding a house full of kids, prepping meals in advance, or simply seeking the next comfort food classic to add to your rotation, this recipe delivers in every way.
🔥 Why You’ll Love This Recipe
This isn’t your average Tex-Mex enchilada. These are Southern-inspired, hearty, and rich with creamy white gravy rather than the traditional red enchilada sauce. Here’s why this recipe has quickly become a reader favorite:
- ✅ Quick and Easy to Prepare – Just 15 minutes of prep time!
- ✅ Kid-Approved & Family-Friendly – Even picky eaters will love it.
- ✅ Great for Leftovers – Holds up well in the fridge or freezer.
- ✅ Customizable – Swap the sausage, cheese, or tortillas easily.
- ✅ Comfort Food Classic – A must-have for cozy nights or potlucks.
🛒 Ingredients You’ll Need
This recipe uses basic pantry staples and a few refrigerated items you likely already have. Here’s what you’ll need:
Main Ingredients:
- 1 lb ground breakfast sausage – The base of your filling. Look for pork sausage with seasoning, or use turkey sausage for a lighter touch.
- 1 (10.5 oz) can cream of chicken soup – For creaminess and savory flavor.
- 1 (10.5 oz) can cream of mushroom soup – Adds umami richness.
- 1/2 cup sour cream – Balances the richness with a slight tang.
- 1 (10 oz) can Rotel tomatoes with green chilies – Adds a spicy Southern twist.
- 1 1/2 cups shredded sharp cheddar cheese – Melts beautifully and adds flavor.
- 8 soft taco-size flour tortillas – Soft and pliable, perfect for rolling.
For the Creamy White Gravy:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/4 cups milk (whole milk preferred)
- Salt and pepper to taste
Optional Garnish:
- Fresh parsley or green onions – Adds a burst of color and brightness.
🍽️ Step-by-Step Instructions
Let’s walk through how to make this creamy, savory sausage enchilada bake:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Brown the Sausage
In a large skillet over medium heat, cook the ground sausage until fully browned, breaking it up into crumbles. Drain off excess fat and set aside.
Step 3: Make the Filling
In a large bowl, mix together:
- Cream of chicken soup
- Cream of mushroom soup
- Rotel tomatoes
- Sour cream
Fold in the cooked sausage and 1 cup of shredded cheddar cheese. Stir until creamy and evenly combined.
Step 4: Fill and Roll the Tortillas
Warm the tortillas slightly in the microwave (15 seconds) to make them easier to roll. Place a generous scoop of the sausage mixture in the center of each tortilla, roll it up tightly, and place seam-side down in the baking dish.
Step 5: Make the Creamy Gravy
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to eliminate the raw taste. Slowly pour in the milk, whisking constantly. Cook until the sauce thickens. Season with salt and pepper.
Step 6: Assemble and Bake
Pour the creamy white gravy over the rolled enchiladas. Sprinkle the remaining 1/2 cup of cheese on top.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
Step 7: Garnish and Serve
Top with chopped parsley or sliced green onions. Serve hot with your favorite side dishes!
💡 Tips for the Best Sausage Enchiladas
- Use freshly grated cheese – Pre-shredded cheese contains anti-caking agents and doesn’t melt as well.
- Drain the sausage thoroughly – This keeps the filling from becoming greasy.
- Warm tortillas before filling – Prevents tearing and helps roll easily.
- Taste the gravy before pouring – Adjust salt and pepper for balance.
🧊 Make-Ahead and Freezer Instructions
These enchiladas are a dream for meal prep lovers!
To Make Ahead:
- Assemble the enchiladas and store in the fridge (covered) for up to 24 hours before baking.
- Make the gravy separately and reheat it before pouring it over.
To Freeze:
- Wrap the assembled (unbaked) enchiladas in foil and freeze for up to 2 months.
- Bake from frozen at 350°F for 45–50 minutes, covered for the first 30.
🥗 What to Serve with Sausage Enchiladas
Complement these creamy enchiladas with easy, no-fuss sides:
- Garlic green beans
- Southern-style cornbread
- Roasted sweet potatoes
- Mixed green salad with ranch
- Buttered corn or sautéed zucchini
🔄 Recipe Variations
Want to switch things up? Here are some popular twists:
- Make it spicy: Use hot breakfast sausage and pepper jack cheese.
- Use chorizo: Add bold Mexican flavor with crumbled chorizo.
- Swap the tortillas: Try low-carb, whole wheat, or gluten-free wraps.
- Go vegetarian: Replace sausage with black beans and mushrooms.
🧊 How to Store and Reheat Leftovers
Got leftovers? Lucky you! These enchiladas reheat wonderfully.
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap portions tightly and freeze for up to 2 months.
- Reheat: Microwave individual servings for 1–2 minutes or reheat the whole dish in the oven at 325°F for 15–20 minutes.
❓ Common Questions (FAQ)
Q: Can I use Italian sausage instead of breakfast sausage?
Yes, but keep in mind that Italian sausage has a different flavor profile. Mild varieties work best.
Q: Can I add vegetables to the filling?
Absolutely! Chopped bell peppers, spinach, or corn are great additions.
Q: Is this recipe gluten-free?
Not as written. But you can make it gluten-free by using gluten-free flour, tortillas, and soup substitutes.
📋 Printable Recipe Card
Southern Sausage Enchiladas with Creamy Gravy
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Servings: 8
Ingredients:
- 1 lb ground breakfast sausage
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup sour cream
- 1 (10 oz) can Rotel tomatoes
- 1 1/2 cups shredded cheddar cheese
- 8 flour tortillas
- 1 tbsp butter
- 1 tbsp flour
- 1 1/4 cups milk
- Salt and pepper
- Fresh parsley/green onion (optional)
Instructions:
- Preheat oven to 350°F and grease baking dish.
- Brown sausage and drain fat.
- Mix soups, Rotel, sour cream, and cheese. Fold in sausage.
- Fill tortillas, roll, and place seam-side down.
- Make gravy with butter, flour, milk. Season to taste.
- Pour over enchiladas and top with cheese.
- Bake 25–30 min. Garnish and serve.
🍽️ Nutrition Information (Per Serving)
- Calories: 385
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 22g
- Protein: 15g
- Sodium: 790mg
- Sugar: 3g
- Cholesterol: 60mg
- Fiber: 1g
❤️ More Comfort Food Recipes You’ll Love
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- Chicken Bacon Ranch Casserole
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- Creamy Italian Sausage Rigatoni
