Chipotle Chicken Sausage Baked Enchilada

4 to 6

4.3 of 5 Average (84 reviews)

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.

Rate this Recipe Print this Recipe

Dinner, Chicken Sausage, Fully Cooked/Smoked

Ingredients Directions Reviews Print Recipe

1 package
(12 ounce) JOHNSONVILLE® Chicken Sausage with Cheese and Chipotle Peppers
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

In a large skillet over medium heat, add oil and diced onion. Sauté onion for 4 to 5 minutes until softened.
Add tomatoes, black beans, green chilies and cumin. Stir together for another 2 to 3 minutes.
Remove from heat. Coin slice the sausage links and add them to the bean mixture, stir to combine.
Preheat oven to 375°F.
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.
End with the remaining 3 tortillas; cover these with the remaining sauce and the cheese. Top with a sprinkling of green onions.
Bake at 375°F uncovered for 20 to 25 minutes. Sauce along edges should be bubbling hot.
Enjoy with a dollop of sour cream, or fresh avocado slices.