Instructions
Step 01
Heat a skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked. Sprinkle flour over the sausage and stir until evenly coated. Cook for 1 minute, stirring frequently. Gradually add milk while continuously stirring to prevent lumps. Simmer for approximately 5 minutes or until thickened. Season with salt, black pepper, and garlic powder if using. Keep warm.
Step 02
Whisk eggs, 60 milliliters milk, salt, and pepper in a bowl. In a non-stick skillet over medium heat, melt butter. Pour in the egg mixture and cook, gently stirring, until eggs are just set. Remove from heat.
Step 03
Preheat oven to 190°C. Lightly grease a 33×23-centimeter baking dish. Lay tortillas flat and fill each with scrambled eggs, cooked potatoes (if using), green onions, and a combination of cheddar and Monterey Jack cheese. Roll tortillas tightly and place seam side down in the baking dish.
Step 04
Pour prepared sausage gravy evenly over the arranged enchiladas. Optionally, sprinkle with extra cheese. Cover dish with foil and bake for 15 minutes. Remove foil and continue baking 5–10 minutes, or until hot and bubbly.
Step 05
Scatter additional sliced green onions on top and serve immediately. Accompany with hot sauce or fresh fruit if desired.
Notes
- Ensure gravy is stirred constantly when adding milk to prevent lumps and achieve a silky texture.
- Enchiladas can be assembled ahead and chilled overnight before baking.
Tools You’ll Need
- Large skillet
- Non-stick frying pan
- Whisk
- Oven
- 33×23-centimeter baking dish
- Measuring cups and spoons
- Foil
