Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken sausage
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 1/4 cup milk (for eggs)
- 1/4 teaspoon salt (for eggs)
- 1/4 teaspoon black pepper (for eggs)
- 1 cup shredded cheddar cheese
- 6 large flour tortillas
- Optional: chopped green onions for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add ground chicken sausage and onion and cook until sausage is browned and onion is softened, about 8-10 minutes. Drain off any excess grease.
- Sprinkle flour over the sausage mixture and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer and cook, stirring constantly, until the gravy has thickened, about 5-7 minutes. Season with salt and pepper.
- In a separate bowl, whisk together eggs, milk (for eggs), salt (for eggs), and pepper (for eggs).
- Pour the egg mixture into a lightly oiled skillet over medium heat. Scramble until cooked through, stirring occasionally.
- To assemble the enchiladas, spoon a layer of country gravy into the bottom of the prepared baking dish. Fill each tortilla with scrambled eggs, sausage mixture, and cheddar cheese. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining country gravy over the enchiladas and sprinkle with additional cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Garnish with chopped green onions, if desired, and serve immediately.
Notes
For a spicier kick, add a pinch of cayenne pepper to the gravy. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven. For a vegetarian option, substitute the chicken sausage with cooked black beans or mushrooms. You can also add diced bell peppers or jalapeños to the sausage mixture for added flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg