Chicken Sausage Enchiladas

Carrots, onion, garlic, shallot, red peppers tossed in olive oil, seasoned with salt and pepper then oven roasted, 350 degrees



Every day, every shift, we make a meal for the staff.  It’s usually made from scraps, leftovers and tidbits and it’s always delicious.  It better be because in a busy restaurant where teamwork is paramount, everyone needs to know that they are important to success.  One of the ways that’s done is through a hearty staff meal.  We may have to eat standing up, but we all eat.


Chopped Chicken Breast and some leftover chicken andouille sausage filling


Chicken gets sauteed with chopped onion and seasoned


Sausage goes in


A bit of leftover rice and corn perlau from the lunch shift went in as well


The vegetables roasted for about 45 minutes then I seasoned with lots of chili powder, cumin and some Cajun blend


Roasted vegetables then went into the Vita-Prep (Best blender in the world!) and were pureed, then seasoned again after a taste test


I filled the flour tortillas with the chicken mixture and folded them over, if we had bigger tortillas I would have rolled them up but this was on a busy Friday, time was short and we had a lot to do before we opened at 5:30


Sauced and ready for oven, 350 for about 15 minutes



Out of the oven, topped with crushed tomatoes (seasoned with spicy chili powder) and cheddar cheese and I left room for some buttered green beans, back into oven long enough to melt the cheese and heat up the beans


Gail pronounced them "Delicious"...Staff meal is so important in the restaurant business, especially before the start of a busy night



Daniel had his enchilada with a strawberry mojito


  • Julia Rachel Barrett
    Posted at 16:02h, 14 April Reply

    Every time I read your posts, I’m forced to go cook something. Sounds great!

  • Tom Stronach
    Posted at 17:33h, 14 April Reply

    another one for the recipe scrapbook, hmm, never puréed my roasted vegetables before, never thought about it….

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