Sausage Enchiladas with Homemade Sauce

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!
   Enchilada Sauce
  • 1/4 cup vegetable oil
  • 2 tablespoons flour
  • 1 can tomato soup
  • 1 tablespoon garlic powder
  • 1 to 2 cups water

    Instructions

  1. Add vegetable oil to sauce pan over medium-low heat.
  2. Stir flour into pan. Keep stirring so it doesn’t burn.
  3. When the flour is browned, add the tomato soup.
  4. Add garlic and 1 cup of water to the pan.
  5. Continue stirring occasionally over medium-low heat.
  6. 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.

image_2

    Enchiladas
  • 1 lb  sausage
  • 4 soft taco-size flour tortillas
  • 2 cups monterey jack cheese, grated
  • enchilada sauce

Directions:

  1. In skillet crumble and cook sausage until done. Drain.image_3
  2. After drained, add 1/2 cup of monterey jack cheese to the hot sausage and mix well.
  3. Then add 2/3 cup of the enchilada sauce and mix well.image_1
  4. Spread a layer on each tortilla.  Roll up and place seam side down in a greased casserole dish.
  5. Top all enchiladas with remaining cheese and 2/3 enchilada sauce.image
  6. Bake at 350 degrees for 15-20 minutes, or longer if chilled from preparing ahead of time.photo
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