Quichiladas are one of our favorite dishes. We made another version of this dish last year (here) and loved it ! I changed it up a bit this time and took a Southwestern spin on the dish. I used sausage and Rotel tomatoes instead of the original ham and cheese. This was SO good. We both absolutely loved it! The dish is assembled the night before and baked the next morning or evening. I love these kinds of meals! We ate this for dinner, but this would a great dish to make for overnight guests.
- 1 lb sausage, cooked and crumbled
- 1 can Rotel tomatoes, drained
- 2 1/2 cups shredded cheddar cheese, divided
- 6 eggs
- 2 cups half and half
- 10 flour tortillas
Assemble this casserole the night before and bake it in the morning.
Spray a 9x13-inch pan with cooking spray. Set aside. Mix together sausage, Rotel tomatoes and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
Whisk together half and half and eggs. Pour over tortillas. Cover and let sit overnight.
When ready to bake, preheat oven to 350. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted. Top with salsa if desired.
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