Polidori Andouille Sausage Enchilada Bake

Name: Polidori Andouille Sausage Enchilada Bake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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)

Chef Jason K. Morse, 5280 Culinary, LLC

Polidori Andouille Sausage Enchilada Bake is a zesty and spicy twist on traditional enchiladas. This mouthwatering dish features the bold flavors of Andouille sausage combined with a rich enchilada sauce, all baked together with tortillas and cheese for a satisfying and flavorful meal.

Made with:
Andouille Links

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Ingredients:

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

Directions:

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.