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.
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, 9x13 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