Bob Evans Spicy Sausage Enchiladas
Recipe: #3965
January 08, 2012
"When we went to a Bob Evans Restaurant, there was a card tray with recipe cards for the taking that changed frequently. This was one I am glad I tried. Not a traditional or authentic enchilada by any means. But I really liked the combination of ingredients and feel this can stand in its own right. "
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (483.3 g)
- Calories 869.6
- Total Fat - 34.9 g
- Saturated Fat - 12 g
- Cholesterol - 207.3 mg
- Sodium - 2047.6 mg
- Total Carbohydrate - 92.9 g
- Dietary Fiber - 3.8 g
- Sugars - 34.9 g
- Protein - 46.4 g
- Calcium - 257.6 mg
- Iron - 3.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit and foil wrap tortillas to place in oven to warm about 5-10 minutes.
Step 2
In a skillet, crumble and cook sausage and onions over medium heat until browned. Remove from heat.
Step 3
Stir beans and tomatoes into the cooked meat/onion mixture.
Step 4
Pour half of the enchilada sauce into the bottom of a 9"x13" baking dish.
Step 5
Lay out one tortilla at a time and divide sausage mixture between tortillas, roll up and place in baking dish.
Step 6
Cover with foil and bake for 20-25 minutes or until hot.
Step 7
Cover with remaining enchilada sauce and top with shredded cheese.
Tips
No special items needed.
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