Chicken and Andouille Sausage Enchiladas

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling  wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

Dinner for Friends

Last weekend we had our friends Mark and Kelly over for dinner. I had a list of options I was considering cooking, and asked if they had a preference. Mark picked enchiladas and I got really excited. I didn’t even know how much I wanted enchiladas until I realized how happy his decision had made me.

Enchiladas are one of those things that are always good. I mean you throw some tasty things in a tortilla with enchilada sauce and cheese … there just isn’t much to go wrong. But when done right, they can be really good.

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

Recreating Restaurant Meals

Back when my husband and I used to go out to dinner on a regular basis, the pre-child(ren) days, we frequented a delicious Mexican restaurant in our town. The restaurant uses a combination of chicken and chorizo in quite a few of their dishes, and it’s delicious. I often dream about that combination and want to recreate it.

I can never find chorizo at my grocery store. But, I can always find Andouille sausage, and although not quite the same, it’s a good substitute. Plus, it’s Andouille chicken, and that’s a bit healthier, which is always a positive.

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

Chicken and Andouille Sausage Enchiladas

I used to make enchiladas with pre-made sauce, which is fine, but one day I decided to make homemade enchilada sauce and immediately wondered why I hadn’t done it sooner. It’s not difficult to make, can be adjusted to whatever spice level you prefer, and has a taste that no canned version can touch. It is so good.

These enchiladas are easy, delicious, and family friendly. And, they freeze well! When I’m going to freeze them, I put them together up to the point of baking, cover them with plastic and aluminum foil, and place them in the freezer. Before cooking I let them thaw for at least a few hours, take off the plastic and bake for a bit longer (usually about 20 minutes longer, depending on how long it’s thawed) until they’re warmed through.

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.
These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

Chicken and Andouille Sausage Enchiladas

These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.
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Course: Main Course
Cuisine: Mexican
Keyword: Chicken and Andouille Sausage Enchiladas
Servings: 12 Enchiladas
Calories: 264kcal

Ingredients

Chicken

  • 1.5 pounds chicken breast slice to be 1/2″ thick
  • 3/4 cup chicken broth
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3/4 teaspoon dried oregano

Filling

  • 6 ounces Andouille chicken sausage 2 links
  • 1 tbsp vegetable oil
  • 1 onion diced
  • 4 cloves garlic
  • 1/2 cup cilantro chopped
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 cup chicken broth
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can black beans rinsed and drained

Sauce

  • 1 tbsp vegetable oil
  • 4 cloves garlic
  • 1-2 tbsp chipotle chiles in adobe sauce chopped, use less for less spice
  • 2 15 ounce cans tomato sauce
  • 1/2 cup chicken broth
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Assembly

  • 12 tortillas
  • 1 1/2 cups shredded Mexican cheese

Instructions

Chicken

  • Preheat oven to 350 degrees. Line a baking pan with aluminum foil so that edges are folded up at least 2 inches over every side.
  • In a small bowl, mix together chicken broth, chili powder, garlic powder, onion powder and oregano.
  • Place chicken in a single layer on prepared baking sheet. Pour chicken broth mixture over chicken.
  • Turn aluminum foil in so that chicken is completely covered with foil. Bake for 35 minutes, or until cooked through.
  • Let cool for about 5 minutes, remove from juices and then shred with two forks.

Filling

  • Heat vegetable oil in large sauce pan over medium-high heat. Add onion and garlic and saute until onion begins to soften, about 4 minutes.
  • Remove Andouille sausage from casings and crumble into pan. Saute for 2-3 minutes.
  • Add all of the remaining filling ingredients, as well as the shredded chicken, and stir well. Simmer uncovered, over low heat, for 15 minutes.

Sauce

  • Heat vegetable oil in a medium sized sauce pan over medium-high heat. Add garlic and chipotle chiles (use 1 tbsp or less for more mild sauce, and 2 tbsp for medium to hot sauce). Saute for 2-3 minutes.
  • Add all of the remaining sauce ingredients and stir well.
  • Turn heat to low and simmer for 10 minutes.

Assembly

  • Preheat oven to 400 degrees. You will need two, 9×13 inch baking dishes.
  • Fill tortilla with ~1/2 cup of filling. Roll and place seam side down in baking dish. Place about 6 filled tortillas in each dish.
  • Once torillas are all filled, spread sauce even over all of the tortillas.
  • Sprinkle cheese evenly over sauce.
  • Cover each dish with aluminum foil and bake for 20 minutes.

Nutrition

Calories: 264kcal | Carbohydrates: 18g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 855mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 4.9mg | Calcium: 139mg | Iron: 1.8mg
These Chicken and Andouille Sausage Enchiladas have a chicken and Andouille chicken sausage filling wrapped in a tortilla, and topped with a delicious enchilada sauce and melty cheese.

If you enjoyed these Chicken and Andouille Sausage Enchiladas, you’ll probably enjoy these other SugarSpicesLife recipes:

Quinoa Turkey Enchilada Stuffed Peppers
Andouille Sausage Chicken and Rice
Chicken and Andouille Sausage Burritos
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