Red Enchiladas w/Italian sausage

Red Enchiladas W/italian Sausage Recipe

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Barbara Jones


Everyone in my family adores these. Hope you will too!


★★★★★ 1 vote

30 Min
25 Min


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1 lb
sausage, sweet or hot. use andouille if you prefer
1 pkg
tortillas, flour (use the 8-pack)
1 can(s)
enchilada sauce, 24 oz
6 oz
cheddar cheese, shredded. mexican cheese blend works, too.
2 tsp
corn oil
8 oz
sour cream
1/2 lb
lettuce, shredded
taco sauce or salsa to taste
avocado (optional)
1 can(s)
black olives, sliced (optional)

How to Make Red Enchiladas w/Italian sausage


  • 11. Use sausage patties or crumble sausage or andouille. Bake at 350 for 20 min. Remove when cooked & drain fat.
  • 2Add about 1/3 of the can of enchilada sauce. Reserve the rest of the can for topping.
  • 3Soften tortillas one at a time, medium omelette pan,in oil, or microwave them two at a time.
  • 4Take 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.
  • 5Top the finished pan of enchiladas with remainder of sauce. If you have any sausage left over, just sprinkle it on.
  • 6Bake at 350 degrees for 20 minutes. In the meantime, set out garnishes. Salsa works if you don't have taco sauce.
  • 7Sprinkle cheese across center of enchiladas and bake for 5 minutes more.
  • 8Remove from oven. Pass around toppings. Enjoy!

Printable Recipe Card

About Red Enchiladas w/Italian sausage

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: Mexican

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