Sausage Enchilada Casserole with Creamy Salsa Verde

0 Reviews

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

YES

If you love enchiladas, you'll love this easy casserole recipe. Simply layer corn tortillas with sausage, a creamy salsa verde sauce and cheddar cheese.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup salsa verde, plus additional for serving
3/4 cup sour cream, plus additional for serving
2 cups cheddar cheese, shredded
15 corn tortillas
Jalapeño slices, for serving
DIRECTIONS
Preheat the oven to 375˚F.

Heat medium sauté pan over medium high heat. Add sausage, cumin, garlic powder and onion powder. Break up sausage into small pieces while cooking. Cook on medium heat for 5 - 7 minutes, or until sausage is cooked through. Remove from heat and stir in salsa verde and sour cream.

Cover bottom of 12-inch square baking dish with 5 overlapping corn tortillas. Spread 1/3 of sausage mixture over the tortillas. Sprinkle 1/2 cup of shredded cheese over mixture. Layer 5 additional tortillas over cheese, followed by 1/3 of sausage mixture, and another 1/2 cup of shredded cheese. Repeat one last time, sprinkling last 1 cup of cheese over top of casserole.

Bake 30 minutes. Garnish with chopped jalapeños and serve with additional salsa verde and sour cream if desired.

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Ingredients

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 cup salsa verde, plus additional for serving
3/4 cup sour cream, plus additional for serving
2 cups cheddar cheese, shredded
15 corn tortillas
Jalapeño slices, for serving

Directions

Preheat the oven to 375˚F.

Heat medium sauté pan over medium high heat. Add sausage, cumin, garlic powder and onion powder. Break up sausage into small pieces while cooking. Cook on medium heat for 5 - 7 minutes, or until sausage is cooked through. Remove from heat and stir in salsa verde and sour cream.

Cover bottom of 12-inch square baking dish with 5 overlapping corn tortillas. Spread 1/3 of sausage mixture over the tortillas. Sprinkle 1/2 cup of shredded cheese over mixture. Layer 5 additional tortillas over cheese, followed by 1/3 of sausage mixture, and another 1/2 cup of shredded cheese. Repeat one last time, sprinkling last 1 cup of cheese over top of casserole.

Bake 30 minutes. Garnish with chopped jalapeños and serve with additional salsa verde and sour cream if desired.