Chipotle Chicken Sausage Baked Enchilada
Chipotle Chicken Sausage Baked Enchilada
Ingredients
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1
package
(12 ounce) JOHNSONVILLE® Chicken Sausage with Cheese and Chipotle Peppers
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1
tablespoon
oil
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1
small
onion, diced
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2
small
tomatoes, chopped (about 1 ½ cups)
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1
can
(15.5 ounce) can black beans, rinsed and drained
-
1
can
(4 ounce) green chilies, chopped
-
1/4
teaspoon
cumin powder
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1
can
(28 ounce) mild enchilada sauce
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3
cups
grated Mexican blend cheese (or a Monterey Jack/ Cheddar blend)
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9
6 inch flour tortillas
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2
green onions, (scallions) sliced
REVIEWS
Directions
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In a large skillet over medium heat, add oil and diced onion. Sauté onion for 4 to 5 minutes until softened.
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Add tomatoes, black beans, green chilies and cumin. Stir together for another 2 to 3 minutes.
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Remove from heat. Coin slice the sausage links and add them to the bean mixture, stir to combine.
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Preheat oven to 375°F.
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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.
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End with the remaining 3 tortillas; cover these with the remaining sauce and the cheese. Top with a sprinkling of green onions.
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Bake at 375°F uncovered for 20 to 25 minutes. Sauce along edges should be bubbling hot.
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Enjoy with a dollop of sour cream, or fresh avocado slices.
