Name: Southern Sausage Enchiladas with Sausage Gravy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 1 pound ground breakfast sausage; 1/3 cup all-purpose flour; 2 3/4 cups milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup diced onion; 1 jalapeno, minced; 10 large eggs; 2 tablespoons butter; 2 cups cooked tater tots; 1 cup shredded Pepper Jack cheese; 1 cup shredded cheddar cheese; 10 fajita-size flour tortillas

If you’re craving a comforting, hearty meal with a little Southern charm, this Southern Sausage Enchiladas with Sausage Gravy Recipe might just become your new go-to. It’s the kind of dish that feels like a warm hug on a plate—perfect for weekend brunches, lazy dinners, or anytime you want to impress your friends with something truly cozy and flavorful. What I love most is how the combination of savory sausage, fluffy eggs, and rich gravy all come together wrapped in soft tortillas, creating layers of taste that just keep getting better with every bite.

Making Southern Sausage Enchiladas with Sausage Gravy Recipe at home also means you get to control every ingredient while enjoying the bold, satisfying flavors. Trust me, once you try this, you’ll appreciate how easy it is to whip up something special without spending all day in the kitchen. Plus, it’s perfect for feeding a hungry family (or a brunch crowd) and works beautifully with a few simple side dishes. Seriously, if you love Southern comfort food, this recipe is well worth trying.

Ingredients You’ll Need

The beauty of this Southern Sausage Enchiladas with Sausage Gravy Recipe is in its simple, well-matched ingredients that come together to create a dish both hearty and layered with flavor. Picking quality sausage and fresh milk makes a noticeable difference, so keep an eye out for those when shopping!

Ground breakfast sausage: I always grab a good-quality, slightly spicy sausage to add plenty of flavor to the gravy and filling.
Diced onion: Adds just the right sweetness and texture to balance the savory sausage.
Jalapeno, minced: For that little kick—it wakes up the dish without overwhelming it.
All-purpose flour: Essential for thickening the sausage gravy into that creamy sauce we all crave.
Milk: Use whole milk if you want an extra creamy gravy, but 2% works fine too.
Salt and pepper: Basic, but critical to season the gravy perfectly.
Large eggs: They become part of the filling, adding richness and texture.
Butter: For scrambling the eggs and adding extra richness.
Cooked tater tots: The crispy bits in this dish? Totally from these. They add such a fun texture contrast.
Shredded Pepper Jack cheese: Gives the enchiladas a nice spicy, melty layer that is irresistible.
Shredded cheddar cheese: Complements the Pepper Jack with classic cheesy goodness.
Fajita-size flour tortillas: Big enough to hold all that delicious filling and gravy without falling apart.

Variations

One of the best parts about this Southern Sausage Enchiladas with Sausage Gravy Recipe is how easy it is to make your own. I love swapping out a few ingredients here and there depending on what we have on hand or my mood that day — and you should definitely feel free to experiment too!

Vegetarian version: Try using plant-based sausage and skip the meat — adding extra veggies like bell peppers can bulk it up nicely without losing flavor.
Spice it up: Add more jalapenos or a dash of cayenne pepper if you want that extra heat punch; I like this for brunches when I want it to really wake everyone up.
Cheese swap: I’ve used Monterey Jack or even a sharp white cheddar instead of Pepper Jack to change the flavor profile a bit.
Hash brown alternative: Instead of tater tots, freshly cooked shredded hash browns work great and give a homey texture.
Make it gluten-free: Use gluten-free flour and tortillas — the gravy thickens just as well with gluten-free flour blends I’ve tried.

How to Make Southern Sausage Enchiladas with Sausage Gravy Recipe

Step 1: Brown the Sausage and Sauté Aromatics

Start by heating a large skillet over medium heat and cooking your ground breakfast sausage until it’s nicely browned and crumbly. Don’t rush this part – letting the sausage brown well really builds that deep, savory flavor you want in your gravy. Once browned, drain off excess fat if there’s a lot, then add the diced onion and minced jalapeno. Cook until the onion turns translucent and soft, about 3-4 minutes, stirring often to keep those aromatics from burning.

Step 2: Make the Sausage Gravy

Lower your heat to medium-low and sprinkle the flour over the sausage mixture. Stir well and cook, stirring frequently, for about 2 minutes to get rid of the raw flour taste. Slowly pour in the milk, whisking constantly as you go to prevent lumps. Keep stirring and cooking until the gravy thickens up—this usually takes around 5 minutes. Taste and season with salt and pepper. It should be creamy and thick but still pourable, perfect for soaking into those enchiladas.

Step 3: Prepare the Egg-Tater Tot Filling

In a separate pan, melt butter over medium heat and scramble your eggs until just set but still moist. I like doing this separately so I can control the texture better—overcooked eggs can get rubbery. Once they’re ready, combine them gently with the cooked tater tots in a bowl. This mixture will be the delicious filling inside the tortillas, giving you that classic breakfast-meets-dinner goodness.

Step 4: Assemble the Enchiladas

Lay a large fajita-sized flour tortilla flat and spoon some of your egg and tater tot filling down the center. Sprinkle a little bit of both cheeses over the filling, then roll it up snugly. Repeat with all ten tortillas. I recommend warming your tortillas just a little before assembling—it makes them more pliable and less likely to tear.

Step 5: Bake with Sausage Gravy

Preheat your oven to 350°F (175°C) and arrange the rolled enchiladas seam-side down in a baking dish. Pour the sausage gravy evenly over the enchiladas, making sure each one gets some of that luscious sauce. Sprinkle any remaining cheese on top. Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown around the edges. This bakes everything together perfectly, melding flavors and giving you a beautiful, comforting dish.

How to Serve Southern Sausage Enchiladas with Sausage Gravy Recipe

A close-up of a slice of baked lasagna on a white plate, showing three visible layers: the bottom layer is a smooth, light beige pasta sheet, the middle layer contains a mix of creamy white sauce with small pieces of browned ground meat and green bits that look like peppers, and the top layer is melted golden-yellow cheese browned slightly in spots. The lasagna edges are soft and slightly spilling the creamy sauce. A silver fork rests behind the slice on the plate, and the background has a white marbled texture with blurry green peppers in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about fresh garnishes here! A sprinkle of chopped fresh parsley or green onions adds a lovely pop of color and a bit of freshness that cuts through the richness. Sometimes, I add a dollop of sour cream or a few slices of ripe avocado—both bring extra creaminess and brightness that elevate each bite.

Side Dishes

This dish is pretty filling on its own, but I like pairing it with simple sides like a crisp green salad or some fresh fruit for contrast. If you want to keep things truly Southern, try some collard greens or fried okra alongside—it’s like bringing a full comfort-food spread to your table.

Creative Ways to Present

For brunch gatherings, I’ve served individual enchilada portions in mini cast iron skillets—that presentation wows guests and keeps everything warm at the table. Another fun idea is to offer a small garnish bar with chopped cilantro, hot sauce, and lime wedges so everyone can customize their plate.

Make Ahead and Storage

Storing Leftovers

Leftovers from this Southern Sausage Enchiladas with Sausage Gravy Recipe store wonderfully in the fridge. I like to cover the baking dish tightly with foil or transfer portions to airtight containers. They keep well for up to 3 days and actually taste even better the next day once the flavors have had time to meld.

Freezing

If you want to make this ahead for a busy weeknight, it freezes beautifully too! Assemble the enchiladas without baking, cover tightly with plastic wrap and then foil, and freeze. When you’re ready, thaw overnight in the fridge and bake as directed—just add a few extra minutes to baking time to ensure it’s hot all the way through.

Reheating

For reheating leftovers, I prefer oven warming at 325°F covered with foil to keep it moist. Microwave works in a pinch but can make the edges a bit soggy. Adding a quick broil at the end helps bring back some bubbly, melty cheese texture, which I always appreciate!

FAQs

Can I make Southern Sausage Enchiladas with Sausage Gravy Recipe vegetarian?

Absolutely! You can substitute the breakfast sausage for plant-based sausage crumbles or a mix of sautéed mushrooms and veggies. Just skip the meat and continue with the same steps for gravy using a vegetarian butter or oil and vegetable broth to add richness.
What’s the best way to avoid soggy tortillas?

Warm your tortillas slightly before rolling to make them more pliable, and don’t overfill. Additionally, pouring the gravy right before baking helps prevent them from soaking too long beforehand, maintaining a pleasant texture.
Can I use other cheeses besides Pepper Jack and cheddar?

Yes! Monterey Jack, Colby, or even a mild mozzarella work well here if you want a different flavor or milder melt. Just pick cheeses that melt smoothly and complement the sausage gravy.
How long does it take to make this recipe?

From start to finish, including baking, plan for about 45 minutes to an hour. It’s a great recipe to make on a weekend morning or a relaxed dinner night.

Final Thoughts

This Southern Sausage Enchiladas with Sausage Gravy Recipe holds such a special place in my heart—it’s cozy, satisfying, and just a little bit unexpected, which I love. It’s the perfect dish to share with friends or family when you want to show some kitchen love without fussing over complicated techniques. Honestly, I encourage you to try it out soon; it’s like a hug in food form that won’t disappoint. I can’t wait to hear how you make it your own!