Chicken Sausage Stacked Enchiladas

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The New Mexicans got it right! Stack your enchiladas, it will cut your prep time in half. Try this recipe with Mild Italian, Chorizo or Smokey Mesquite Smart Chicken Sausage.


½ cup red onion, chopped fine
Red wine vinegar to cover the onion
1 pound chicken sausage
12 corn tortillas

1 bunch spinach washed and torn
1 cup feta cheese, crumbled
Olive oil as needed
1 16oz. jar Sweet Creek Enchilada Sauce
3 green onions, chopped


Preheat the oven to 425 degrees.
  • Pour the vinegar over the onions and let sit for at least 30 minutes. Drain and set aside. Keep the vinegar to make salad dressing.
  • Heat a medium skillet and add the sausage, mashing it up a bit. Continue to cook until it is well browned. Set aside.
  • Lightly oil a 9x9 inch baking pan. Add two or three tortillas to cover the bottom.
  • Sprinkle some red onion, sausage, spinach and cheese on top of the tortillas.
  • Pour 1/2 cup of the sauce over all. Repeat the layering so you make 3 or 4 layers. End with tortillas, cheese and sauce on top. Add a little water to the sauce container if needed to extend the sauce.
  • Cover with foil and bake for 30 minutes.
  • Reduce heat to 350. Cook for another 10 minutes.
  • Remove the tin foil. Cook an additional 10 minutes.
  • Serve sprinkled with a little of the cheese and some green onion.
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