Sausage Enchiladas with Fresh Salsa

This is a fast and easy midweek family meal using our classic precook sausages that will fill up those hungry tummies easily!

  • 20min
  • 20 mins
Sausage Enchiladas with Fresh Salsa


  • 10 Hellers Classic Precook Sausages
  • 1 ten pack of mini soft tortillas
  • 2 x 400g tin black beans, drained and rinsed
  • 1 x tin corn kernels, drained
  • 2 x 400g tin diced tomatoes
  • 1-2 tbsp Mexican spice blend
  • 2 cups grated cheese
  • Salsa topping:
  • 1 small brown onion, finely diced
  • 1 cucumber, finely diced
  • 4 Roma tomatoes, finely diced
  • 1-2 limes, juiced
  • fresh coriander
  • To serve:
  • ½ sour cream (optional)


  1. Preheat your oven to 180C. Grease a large rectangular oven dish with oil
  2. Mix all the salsa ingredients together and set aside until needed
  3. Warm a little olive oil in a large frypan over medium heat and brown the sausages for 5 minutes. Add the beans, corn, tinned tomatoes and Mexican spice mix to the pan and toss through to warm. Set aside.
  4. To assemble 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
  5. 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
  6. To serve top with the fresh salsa mix and serve with extra coriander and a side of sour cream