1. Use sausage patties or crumble sausage or andouille. Bake at 350 for 20 min. Remove when cooked & drain fat.
Add about 1/3 of the can of enchilada sauce. Reserve the rest of the can for topping.
Soften tortillas one at a time, medium omelette pan,in oil, or microwave them two at a time.
Take sausage/sauce mixture and spoon into a softened tortilla. Roll. As you finish each enchilada, place in a 9 x 11 pan (I use the Pyrex one). Spray pan with cooking spray. Put each enchilada roll into pan, seam side down.
Top the finished pan of enchiladas with remainder of sauce. If you have any sausage left over, just sprinkle it on.
Bake at 350 degrees for 20 minutes. In the meantime, set out garnishes. Salsa works if you don't have taco sauce.
Sprinkle cheese across center of enchiladas and bake for 5 minutes more.