I have made enchilada sauce before, I used the same sauce in this recipe. I love this enchilada sauce because it’s thick and has a nice little kick to it, without it being too hot.
I have to say, this is most likely the most research I have ever done for a recipe, I looked up many many recipe variations I even watched several YouTube videos. I had no clue how to make enchiladas. Some recipes call for dipping the tortillas in the sauce, some recipes fry the tortillas. I chose to fry the tortillas in sunflower oil. It worked out perfectly, and I’m pretty sure I could have eaten the tortillas plain they were delicious fried.
After frying the tortillas I filled them with my Tex-Mex filling, I then rolled them and placed them in a cake pan that was covered with a layer of my homemade enchilada sauce. Once all of the Tex-Mex enchiladas were rolled and sitting in the sauce, I finished them off by adding the rest of the enchilada sauce on top as well as a generous layer of shredded colby jack cheese.
This recipe makes 10 enchiladas, we had a couple of friends over as my guinea pigs for a nice meal and card games and between the 4 of us we ate 9 out of the 10. Most of us ended up eating 2 and half, not because we were still hungry, but because they were so darn good!
|Tex-Mex Enchiladas|| |
- 10 large corn tortillas
- ¼ cup sunflower oil
- 1 pound medium Italian sausage
- 1½ cups chunky salsa
- 15 ounces corn, drained
- 1 cup rice, cooked
- 14 ounces enchilada sauce (see link below for homemade recipe)
- 1 + ½ cup colby cheese
- Preheat oven to 400*
- Heat Sunflower oil in skillet on high heat.
- Place tortillas one at a time in sunflower oil, frying for about 3-4 seconds on each side. (I used a turner to work with the tortillas, it worked better than tongs.)
- Place fried tortillas on paper towel to drain off excess oil.
- Brown Italian sausage in a separate pan, drain and replace in pan.
- Add corn, cooked rice, and chunky salsa to Italian sausage and cook on medium low heat until heated through.
- Coat the bottom of 9X13 oven safe dish with a layer of enchilada sauce.
- Fill each tortilla with about ¼ cup filling and a pinch of shredded colby. Roll and place folded side down in enchilada sauce.
- Repeat for the rest of the tortillas.
- Pour remaining enchilada sauce on top of tortillas. Sprinkle with remaining cheese.
- Bake for 15 minutes. If desired serve topped with sour cream and green onions.
AJ also let me know that these are pretty great reheated the next day, they don’t end up too soggy since the tortillas are fried. That just means next time I’m not sharing with friends, ha!