I am a huge fan of all things Mexican and all things sausage. One night I decided I was tired of the old-fashioned ground beef enchilada and wanted something different. I am not a spicy person and I am not a huge fan of onions. So homemade enchiladas and sauce are difficult recipes to develop when you take those things out. Here is my best rendition of the best sausage enchiladas I have ever made! Enjoy!
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 1 can tomato soup
- 1 tablespoon garlic powder
- 1 to 2 cups water
- Add vegetable oil to sauce pan over medium-low heat.
- Stir flour into pan. Keep stirring so it doesn’t burn.
- When the flour is browned, add the tomato soup.
- Add garlic and 1 cup of water to the pan.
- Continue stirring occasionally over medium-low heat.
- If the sauce is thick, continue adding water to reach your desired thickness. I added about 1 cup, and definitely should have used more. I would estimate about 1 1/2 cups would be just right thickness. It should be somewhat thick so it sticks to the tortillas, but somewhat thin so it runs off the tortillas a bit.
- 1 lb sausage
- 4 soft taco-size flour tortillas
- 2 cups monterey jack cheese, grated
- enchilada sauce
- In skillet crumble and cook sausage until done. Drain.
- After drained, add 1/2 cup of monterey jack cheese to the hot sausage and mix well.
- Then add 2/3 cup of the enchilada sauce and mix well.
- Spread a layer on each tortilla. Roll up and place seam side down in a greased casserole dish.
- Top all enchiladas with remaining cheese and 2/3 enchilada sauce.
- Bake at 350 degrees for 15-20 minutes, or longer if chilled from preparing ahead of time.