Chipotle Chicken Sausage Baked Enchilada

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Fans of Mexican cuisine will love this recipe from Johnsonville! Beans, chilies, tomatoes, onions and cheese come together to make a delicious, mouth-watering filling for this enchilada dish. The Johnsonville Chicken Sausage is a perfect addition that brings all the ingredients together to make a fantastic meal.

  • Servings: 4 to 6

Chipotle Chicken Sausage Baked Enchilada

What you need

  • 1 package
  • 1 tablespoon
    oil
  • 1 small
    onion, diced
  • 2 small
    tomatoes, chopped (about 1 ½ cups)
  • 1 can
    (15.5 ounce) can black beans, rinsed and drained
  • 1 can
    (4 ounce) green chilies, chopped
  • 1/4 teaspoon
    cumin powder
  • 1 can
    (28 ounce) mild enchilada sauce
  • 3 cups
    grated Mexican blend cheese (or a Monterey Jack/ Cheddar blend)
  • 9
    6 inch flour tortillas
  • 2
    green onions, (scallions) sliced

Preparation

  • 1
    In a large skillet over medium heat, add oil and diced onion. Sauté onion for 4 to 5 minutes until softened.
  • 2
    Add tomatoes, black beans, green chilies and cumin. Stir together for another 2 to 3 minutes.
  • 3
    Remove from heat. Coin slice the sausage links and add them to the bean mixture, stir to combine.
  • 4
    Preheat oven to 375°F.
  • 5
    Pour 3/4 cup of enchilada sauce on the bottom of an oiled 9-inch x 13-inch baking dish. Layer 3 tortillas on top of the sauce covering the bottom of the dish. Sprinkle 1 cup of cheese on top of the tortillas and spread 1/2 of the sausage mixture on top of the cheese. Pour ¾ cup of sauce over the sausage mixture. Repeat the layers: tortillas, cheese, sausage, and sauce.
  • 6
    End with the remaining 3 tortillas; cover these with the remaining sauce and the cheese. Top with a sprinkling of green onions.
  • 7
    Bake at 375°F uncovered for 20 to 25 minutes. Sauce along edges should be bubbling hot.
  • 8
    Enjoy with a dollop of sour cream, or fresh avocado slices.

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