Beef Smoked Sausage Enchiladas

Ingredients

·         3 Links—Queen City Sausage: Beef Smoked Sausage, diced

·         1 LB. Ground Beef

·         1 Medium onion, chopped

·         2 TBS. All purpose flour

·         1 TSP .Chili powder

·         1 TSP. Salt

·         1 TSP. Garlic powder

·         ½ TSP. Ground cumin

·         ¼ TSP Rubbed sage

·         1 Can (14 ½ OZ) Stewed tomatoes, cut up

Sauce:

·         1/3 Cup Butter

·         4-6 Garlic cloves, minced

·         ½ Cup flour

·         1 Can (14 ½ OZ) Beef broth

·         1 Can (15 OZ) Tomato sauce

·         2 Tablespoons chili powder

·         2 TSP Ground cumin

·         2 TSP Rubbed sage

·         ½ TSP Salt

·         10 Corn Tortillas (6 inches), warmed

·         2 Cups Shredded Monterey Jack cheese

Directions:

1.       Preheat oven to 350 degrees.  Large skillet, medium-low heat, cook the ground beef and onion.  Break meat up while cooking, into crumbles.  Stir in flour and seasonings.  Add tomatoes.  Bring to a boil.  Reduce heat.  Cover for 15 minutes

2.       In a saucepan, heat butter, medium heat.  Add garlic, cook and stir 1 minute or so.  Stir in flour and gradually whisk in broth.  Bring to a boil, cook, and stir until thickened, about 2 minutes.  Stir in tomato sauce and seasonings

3.       Pour 1 ½ Cups sauce into an ungreased 13 X 9” baking dish.  Place beef mixture off center on each tortilla, top with 1-2 TBS cheese.  Roll up and place over sauce.  Seam side down.  Top with remaining sauce

4.       Bake, covered, until heated through, 30-35 minutes.  Sprinkle with remaining cheese.  Bake uncovered, until cheese is melted.  10-15 minutes longer

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