These enchiladas are a delightful twist on a classic, combining savory sausage with creamy cheese and a touch of spice.
Cook the sausage and onion in a skillet over medium heat until the sausage is browned and the onion is softened.
Stir frequently to ensure even cooking and prevent sticking.
Combine the cooked sausage and onion with the cream cheese and Rotel tomatoes in a mixing bowl. Mix until well combined.
Mix while the sausage is still warm to help the cream cheese blend smoothly.
Spread a thin layer of refried beans onto each tortilla. Add a portion of the sausage mixture and sprinkle with some shredded cheese.
Don't overfill the tortillas to make rolling easier.
Roll up each tortilla and place seam-side down in a greased casserole dish.
Arrange the enchiladas snugly in the dish to prevent unrolling.
Sprinkle the remaining cheese over the top of the enchiladas.
For a golden crust, you can broil the dish for the last few minutes of baking.
Bake in a preheated oven at 350°F for 20 minutes, or until the cheese is melted and bubbly.
If preparing ahead, you may need to bake for an additional 10 minutes if the dish is chilled.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side of guacamole or salsa for added flavor.
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