Recipe from: Chef Jason K. Morse, 5280 Culinary, LLC
Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.
Polidori Andouille Sausage Enchilada Bake
- 12 whole Yellow corn tortillas cut into 1/4" strips
- 4 links Polidori Andouille Sausage grilled and sliced
- 1 1/2 cup Red enchilada sauce
- 1 1/2 cup Green enchilada sauce
- 1 container Mexican Crema (15 fluid ounces)
- 1 1/2 cup Mexican blend cheese shredded
- 1/2 cup Cotija cheese crumbles
- 2 tablespoons Fresh cilantro chopped
- Preheat Oven, Grill, Smoker or Charcoal Grill to 400 Degrees.
- Spray your 9×13 pan with non-stick cooking spray.
- First Layer as follows: Half of the tortilla strips and the cooked Andouille, all of the red enchilada sauce, half of the Crema, cheddar cheese blend, and cotija cheese.
- Second Layer as follows: Remainder of tortilla strips and cooked Andouille, all of the green enchilada sauce, remainder of Crema, cheddar cheese blend, and cotija cheese.
- Bake uncovered at 400 degrees for 20-30 minutes or until the cheese is bubbling and top is starting to brown.
- Using hot pads remove from the oven, grill or smoker and top with the chopped cilantro.
- Allow to cool for 5 minutes, then cut and serve.