Enchilada Sausage Tray Bake by Jane De Graaff

Mexican food isn't all about mince and pulled pork. Sausage makes a great taco, quesadilla or enchilada filling too because they hold their shape when you want to pick your tortilla wrap up. Give it a go and see how easy they make wrapping and rolling enchiladas.

Gluten Free
Australian Made
Prep Time:
5 mins
Cook Time:
20 mins


  • 10 Hellers Classic Sausages
  • 1 x 10 pack of mini street tortillas
  • 1 tbsp Mexican spice blend (or your mix of coriander powder, cumin seeds smokedpaprika, garlic powder, salt and pepper)
  • 4 x 400g tin Mexican bean mix of black beans, drained and rinsed
  • 1 x tin corn kernels, drained
  • 1 x 400g tin diced tomatoes
  • 2 cups grated Mexican cheese

Salsa Topping:

  • 1 x small brown onion, diced
  • 1 x cucumber, diced
  • 4 x Roma tomatoes, diced
  • fresh coriander
  • 2 x limes, juice and zest
  • salt and pepper, to taste
  • ½ sour cream (optional)


1. Preheat your oven to 180C. Mix all the salsa ingredients together, except for the sour cream, and set aside until needed.

2. Warm a little olive oil in a large frypan over medium-high heat and warm the Hellers Sausages for 5 minutes. Add the drained beans to the pan, along with the tinned tomatoes, Mexican spice mix and corn and toss through to warm. Set aside.

3. Oil a large baking tray and fill each tortilla with a bed of bean mix and a sausage, fold them closed and sit them snugly side-by-side in the baking tray. Top with the grated cheese and bake at 180C for 20 minutes or until the cheese is melted and bubbling and the tortillas are crisping at the edges.

4. Serve topped with the fresh salsa mix.

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