Ingredients
Scale
- 1 12 oz pkg Hillshire Farm Gourmet Creations Beef & Jalapeno Smoked Sausage (cubed)
- 2 15 oz cans black beans (drained & rinsed)
- 1/2 cup corn kernals (defrosted if frozen)
- 1/4 cup cilantro (chopped)
- Enchilada sauce (recipe below)
- 12–15 corn tortillas
- 12–16 oz shredded cheese (Monterey Jack, Colby-Jack, or Cheddar, divided)
Enchilada Sauce
- 4 tablespoons olive oil
- 4 teaspoons cumin
- 2 tablespoon crushed Mexican oregano
- 1 tablespoon crushed red pepper (can use less if you want a less spicy sauce)
- 1/2 cup all-purpose flour
- 1 6 oz can tomato paste
- 3 1/2 cups chicken broth (can use other flavors)
- 1/2 cup water (may need more)
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Instructions
- To make sauce: In a pot, heat olive oil over medium heat. Whisk in cumin, oregano, red pepper, flour, and tomato paste. Continue cooking, while whisking, for about 1 minute or so (you’ll notice the mixture sticking to the bottom of the pan). Whisk in broth and water and bring to a boil. Cook, stirring frequently, until mixture has thickened. Add lime juice and salt. If mixture is too thick to your liking, you can add more water. Also, taste sauce – if you would like more salt, feel free to add it. Turn off heat and allow to sit while you making enchiladas.
- In a mixing bowl, combine cubed sausage, black beans, corn, and cilantro. Coat with approximately 1/4 cup enchilada sauce.
- Preheat oven 350 degrees F. Grease a 13×9″ baking dish with cooking spray. Coat bottom of prepared baking dish with about 1/2 cup enchilada sauce. Heat stack of tortillas on a plate, in the microwave – about 1-2 minutes (depends on your microwave).
- Dip one side of a tortilla in warm enchilada sauce. I do this by laying one side directly on top of sauce in the pan. Lay tortilla, undipped side down, onto a plate. Spoon a heaping 1/3 cup of black bean/sausage mixture in a line in the middle of the tortilla (directly on top of the sauce). Top with a bit of cheese. Fold top & bottom of tortilla over the filling, keeping sides open. Place filled tortilla seam-side down in prepared baking dish. Repeat with remaining tortillas until baking dish is filled.
- Top enchiladas with enchilada sauce until covered. You may or may not use all of the sauce you made – depends on ow much you used during dipping of the tortillas and how much sauce you would personally like on top. Top the sauce with the remaining shredded cheese.
- Bake for approximately 15-20 minutes or until cheese is hot, melted, and bubbly. Remove from oven and allow to cool for 5 minutes or so.
