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


  • 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
  • 1
    avocado (optional)
  • 1 can(s)
    black olives, sliced (optional)

How to Make Red Enchiladas w/Italian sausage


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