Chipotle Cheese Swirl Enchiladas With Beef Sausage Gravy

Looking for a breakfast or brunch recipe that’s a little bit different? These Chipotle Cheese Swirl Enchiladas with Beef Sausage Gravy are a delightful twist on a classic comfort food. Imagine tender corn tortillas filled with a creamy, cheesy egg mixture, smothered in a rich and savory beef sausage gravy, and then swirled with a smoky, spicy chipotle cheese sauce. It’s a flavor explosion in every bite! This recipe is perfect for a weekend gathering, a special occasion, or simply when you’re craving something truly satisfying. Get ready to impress your family and friends with this unforgettable dish!

What You’ll Need

• 8 small corn tortillas (≈8 cm diameter): These form the base of our enchiladas. Smaller tortillas are easier to roll and provide a perfect portion size. Look for good quality tortillas that are pliable and won’t crack when rolled.
• 4 large eggs: These create the creamy, cheesy filling. Large eggs provide a richer texture and bind the cheese beautifully.
• 60 g (½ cup) shredded cheddar cheese for filling: Cheddar cheese adds a classic, sharp flavor to the egg filling. Using pre-shredded cheese is convenient, but freshly grated cheddar melts even better.
• 60 g (½ cup) shredded Monterey Jack cheese for topping and swirl: Monterey Jack is a mild, creamy cheese that melts exceptionally well, making it perfect for both the topping and the swirl.
• 225 g (½ lb) halal beef breakfast sausage, casings removed: The star of our savory gravy! Halal beef sausage offers a delicious and ethically sourced protein. Removing the casings ensures the sausage crumbles easily for even cooking.
• 30 ml (2 tbsp) vegetable oil: Used for browning the sausage, vegetable oil has a neutral flavor and a high smoke point.
• 30 g (2 tbsp) all‑purpose flour for gravy: This thickens the sausage gravy, creating a luscious, creamy texture.
• 30 g (2 tbsp) butter, melted: Butter adds richness and flavor to both the gravy and the chipotle cheese swirl.
• 300 ml (1 ¼ cup) whole milk, divided: Whole milk provides the creamy base for both sauces. Using whole milk ensures a richer, more flavorful result.
• 5 g (1 tsp) ground black pepper: A classic seasoning that adds a subtle spice to the gravy. Freshly ground black pepper is always best for maximum flavor.
• 2 g (½ tsp) kosher salt: Enhances the flavors of all the ingredients. Kosher salt has a coarser grain and dissolves easily.
• 5 g (1 tsp) smoked paprika: Adds a smoky depth to the gravy, complementing the chipotle flavor.
• 5 g (1 tsp) chipotle powder: This is where the heat and smoky flavor come in! Adjust the amount to your spice preference.
• 30 ml (2 tbsp) fresh cilantro, chopped (for garnish): A vibrant and fresh garnish that adds a pop of color and flavor.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few easy substitutions:

• Tortillas: Flour tortillas can be used in place of corn tortillas, but the flavor and texture will be different.
• Sausage: Pork breakfast sausage or chorizo can be substituted for the beef sausage.
• Milk: 2% milk can be used in place of whole milk, but the gravy may be slightly less creamy.
• Cheddar & Monterey Jack: Feel free to experiment with other cheeses like pepper jack, Colby Jack, or even a little bit of queso fresco.

Detailed Step-by-Step Instructions

1. Preheat and Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even cooking. Lightly grease a 22 x 33 cm (9 x 13 in) baking dish. Greasing prevents sticking and makes cleanup a breeze. Use cooking spray or a light coating of oil.
2. Cook the Beef Sausage: Heat the vegetable oil in a large skillet over medium heat. Add the crumbled halal beef breakfast sausage. Break it up with a spoon as it cooks, ensuring even browning. Cook for approximately 5-6 minutes, or until the sausage is fully browned and no longer pink. Transfer the cooked sausage to a bowl and set aside – this keeps it warm and ready for the gravy.
3. Make the Sausage Gravy: In the same skillet (no need to wash it – those browned bits add flavor!), melt 1 tablespoon of butter. Whisk in the 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, the base of your gravy. Cook until it’s lightly golden and smells nutty. Gradually whisk in 150 ml (½ cup) of whole milk, ensuring no lumps form. Add the smoked paprika, black pepper, and salt. Return the cooked sausage to the skillet, stir well to combine, and simmer for 3-4 minutes, or until the gravy has thickened to your desired consistency. Remove from heat and set aside.
4. Prepare the Chipotle Cheese Swirl: In a separate saucepan, melt the remaining 1 tablespoon of butter. Whisk in the 2 tablespoons of flour and cook for 1 minute, stirring constantly. This creates another roux for the cheese sauce. Slowly whisk in the remaining 150 ml (½ cup) of whole milk, ensuring a smooth consistency. Add the shredded Monterey Jack cheese and chipotle powder. Stir continuously until the cheese is fully melted and the sauce is smooth, glossy, and beautifully combined – about 2-3 minutes. Set aside.
5. Scramble the Eggs: In a bowl, whisk the eggs with a pinch of salt. Pour the egg mixture into a non-stick skillet over medium heat. Cook, stirring gently and frequently, until the eggs are just set but still creamy. Avoid overcooking, as you want a soft, cheesy filling. Remove from heat and immediately fold in the shredded cheddar cheese.
6. Assemble the Enchiladas: Briefly warm each corn tortilla in the microwave for 10-15 seconds. This makes them pliable and prevents cracking when rolling. Place a spoonful of the cheesy scrambled egg mixture onto the center of each tortilla. Roll tightly, like a burrito, and place seam-side down in the prepared baking dish. This prevents them from unrolling during baking. Repeat with all tortillas, arranging them snugly in the dish.
7. Sauce and Swirl: Pour the warm beef sausage gravy evenly over the rolled enchiladas, ensuring they are well coated. Dollop the chipotle cheese sauce in several spots over the gravy. Using the back of a spoon or a knife, gently swirl the two sauces together to create a beautiful marbled orange-red pattern.
8. Bake to Perfection: Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas. Bake in the preheated oven for 20-22 minutes, or until the sauce is bubbling and the edges of the tortillas are lightly crisp and golden brown.
9. Garnish and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This allows the sauces to set slightly. Drizzle a little extra chipotle cheese sauce around the plate for visual appeal. Scatter the chopped fresh cilantro over the top for a burst of freshness and color. Serve hot on a rustic ceramic plate for an authentic presentation.

Why the Chipotle Swirl Matters

The swirling technique isn’t just for looks! It’s a key element in delivering a balanced flavor profile with every bite. The chipotle cheese sauce, with its smoky heat, cuts through the richness of the sausage gravy, preventing it from becoming overwhelming. The swirling ensures that you get a little bit of both sauces in each mouthful, creating a harmonious blend of flavors and textures.

Choosing the Right Tortillas

Corn tortillas are traditional for enchiladas, and they provide a distinct flavor and texture. However, they can be prone to cracking. Warming them properly (as described in the instructions) is crucial. If you’re concerned about cracking, you can lightly brush them with oil before warming. Alternatively, you can use high-quality, thicker corn tortillas designed for enchiladas.

Spice Level Adjustment

The amount of chipotle powder can be adjusted to suit your preference. If you prefer a milder flavor, start with ½ teaspoon and taste as you go. For a spicier kick, you can add up to 1 ½ teaspoons. Remember that chipotle powder can vary in heat, so it’s always best to start small and add more if needed. You can also add a pinch of cayenne pepper for extra heat.

Make-Ahead Tips

These enchiladas can be partially assembled ahead of time. Prepare the sausage gravy, chipotle cheese sauce, and scrambled eggs. Assemble the enchiladas and place them in the baking dish, but don’t add the sauces or cheese yet. Cover and refrigerate for up to 24 hours. When ready to bake, add the sauces and cheese and bake as directed, adding a few extra minutes to the baking time if necessary.

Serving Suggestions

These Chipotle Cheese Swirl Enchiladas with Beef Sausage Gravy are a complete meal on their own, but they pair well with a simple side salad or Mexican rice. A dollop of sour cream or a sprinkle of chopped green onions can also add a nice finishing touch. A refreshing margarita or a cold Mexican beer complements the flavors beautifully.

Frequently Asked Questions

Can I use different types of cheese?

Yes, you can! Pepper Jack would add extra heat, while a Mexican cheese blend would provide a more complex flavor.

Can I make this vegetarian?

Absolutely! Substitute the beef sausage with a plant-based sausage alternative or black beans and corn.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

These Chipotle Cheese Swirl Enchiladas with Beef Sausage Gravy are a flavor explosion you won’t soon forget! Don’t forget to save this recipe to Pinterest so you can easily find it again when you’re ready to create this delicious dish.

Chipotle Cheese Swirl Enchiladas With Beef Sausage Gravy

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• Author: Sarah Williams
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

These Chipotle Cheese Swirl Enchiladas with Beef Sausage Gravy offer a delightful twist on classic comfort food, combining creamy, cheesy eggs with a rich beef sausage gravy and smoky chipotle cheese sauce. It’s a flavorful and satisfying dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 8 small corn tortillas (≈8 cm diameter): Forms the base of the enchiladas.
• 4 large eggs: Creates a creamy, cheesy filling.
• 60 g (½ cup) cheddar cheese: Adds a sharp flavor to the egg filling.
• 60 g (½ cup) Monterey Jack cheese: Melts well for topping and swirl.
• 225 g (½ lb) beef breakfast sausage: The protein base for the savory gravy.
• 30 ml (2 tbsp) vegetable oil: For browning the sausage.
• 30 g (2 tbsp) all-purpose flour: Thickens the gravy and cheese sauce.
• 30 g (2 tbsp) butter: Adds richness to the sauces.
• 300 ml (1 ¼ cup) whole milk: Provides a creamy base for the sauces.
• 5 g (1 tsp) black pepper: Seasoning for the gravy.
• 2 g (½ tsp) kosher salt: Enhances flavors.
• 5 g (1 tsp) smoked paprika: Adds smoky depth to the gravy.
• 5 g (1 tsp) chipotle powder: Provides heat and smoky flavor.
• 30 ml (2 tbsp) cilantro: Fresh garnish.

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Instructions

1. Prepare Oven & Dish: Preheat oven to 180°C (350°F) and grease a 22 x 33 cm baking dish.
2. Cook Sausage: Brown 225g beef sausage in 30ml oil, then set aside.
3. Make Gravy: Create a roux with 30g butter and 30g flour, then whisk in 150ml milk, seasonings, and sausage.
4. Prepare Sauce: Make a cheese sauce with 30g butter, 30g flour, 150ml milk, Monterey Jack, and chipotle powder.
5. Scramble Eggs: Whisk 4 eggs and cook until set, then fold in 60g cheddar cheese.
6. Assemble Enchiladas: Warm tortillas, fill with egg mixture, roll, and place in dish.
7. Sauce & Swirl: Pour gravy over enchiladas, dollop with cheese sauce, and swirl.
8. Bake: Bake for 20-22 minutes until bubbly and golden.
9. Garnish & Serve: Rest for 5 minutes, garnish with cilantro, and serve hot.

Notes

Warming tortillas prevents cracking. Adjust chipotle powder to your spice preference. Partially assembling ahead of time is possible.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Bake
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 450 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 150 mg

Keywords: enchiladas,chipotle,sausage gravy,breakfast,brunch,mexican,cheese,eggs,comfort food