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–+ servings

Polidori Andouille Sausage Enchilada Bake

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.
30 minutes 30 minutes 1 hour
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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.