Cheesy Enchiladas Stuffed with Sausage and Scrambled Eggs

cooked sausage

🥗Healthier: lean turkey sausage

💰Cheaper: ground beef

Lean turkey sausage reduces fat while ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories, while monterey jack is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories, while plain yogurt is a budget-friendly option.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas can be less costly.

Preheat the oven to 375°F (190°C).

Heat a cast iron skillet over medium heat.

Add 1 pound of sausage to the skillet and cook until browned, about 4-5 minutes.

Dice a white onion and a poblano pepper, then add to the skillet and cook until softened.

Incorporate cream cheese into the sausage mixture until smooth.

Crack 4 eggs into the skillet and scramble with the sausage mixture until cooked through.

Warm corn tortillas on medium-low heat with butter until pliable.

Spread a layer of salsa in the bottom of a baking dish.

Fill each tortilla with the sausage and egg mixture, then roll tightly and place seam-side down in the baking dish.

Pour remaining salsa over the enchiladas evenly.

Sprinkle with 1/2 cup shredded cheddar cheese on top.

Bake for 30 minutes until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens