Neese’s Sausage Enchilada

Sausage Enchilada


Neese’s Sausage Enchilada

20 Enchiladas

Prep Time
1 Hour, 15 Minutes

Cook Time
15 Minutes

A lotta enchilada


1 Pound Neese’s Hot Sausage

1 Can of Enchilada Sauce (10 oz.)

1 Bag of Mexican Blend Cheese (16 oz.)

20 Small Tortillas (6 inch diameter)

1 Small White Onion

1 Can of Black Beans (15.5 oz)

1 Can of Green Chiles (4.5 oz.)

1/2 Tablespoon Chili Powder

1/2 Tablespoon Cumin

1/2 Tablespoon Garlic Powder

1 Teaspoon Cayenne Powder

1 Teaspoon Oregano

1/4 Cup Apple Cider Vinegar

1/4 Cup Lime Juice

Step One

In a mixing bowl, add the sausage, apple cider vinegar, lime juice, and all the seasonings. Mix thoroughly.

Step Two

Dice the onion into preferred size. We made ours a little larger than dimes.

Step Three

In a pan on medium heat, cook the seasoned sausage, crumbling it as you go. Once it is almost completely cooked, add the diced onions, cooking them until translucent.

Step Four

After the sausage and onion mixture is complete, turn off the heat and add the green chiles and the drained black beans, mixing thoroughly.

Step Five

Lightly cover the bottom of Pyrex baking dish with the enchilada sauce, reserving some for later use.

Step Six

On a cutting board or a clean surface, assemble the enchiladas. Begin by laying down a tortilla and then lightly covering the surface with cheese. Then add a line of the sausage, onion, black bean, and chile mix across the middle of the tortilla. Roll tightly and place the enchilada seam-side down in a Pyrex baking dish. (We were able to perfectly fit 20 tortillas into a 15 in. x 10.5 in. x 2 in. dish)

Step Seven

Once the baking dish is loaded with the filled tortillas, cover the tortillas with the remainder of the enchilada sauce. If there is any sausage leftover, add that on top of the shells at this stage. Finally, cover with cheese.

Step Eight

Preheat the oven to 350°F and bake for 10 minutes or until cheese is melted to satisfaction.