Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Sausage and Potato Enchiladas

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I feel like most people more or less have the same New Year’s Resolutions – lose weight, travel, meet new people, and fight some sort of internal vice.

And every year, most people start off buying gym memberships, vigorously filling in their new calendars, cleaning their house, waking up at 5 am for yoga, study for exams on time, and making elaborate plans with old friends.  Things are surprisingly consistent and then February rolls around… you eat a few burgers, you sleep in a few days, you stay in and watch Netflix for three weekends straight…and well things go downhill from there.

I can assure you that I am no different. But I’m going to keep it simple this year. Although, I must say that I do have my fantasy resolutions too.

 

 

Fatima’s Dream-world New Year’s Resolutions:

  1. Become a viral superstar! A true fashion icon! A desi version of Chrissie Teigen!
  2. Have speaking engagements and book deals! Land on the New York Best-Sellers – my wide-grinned, sultry-eye, picture-perfect cover in every Barnes and Nobles window.
  3. Become an overused meme.
  4. Have a verified twitter account with ever-ending notifications and crazy people in my mentions!
  5. Share my vision with the world
  6. Flex on everybody who slept on me; make them deeply regret overlooking me!
  7. Quit pharmacy school, move out, and never look back.

 

Fatima’s Realistic New Year’s Resolutions:

  1. Maintain my weight while still being a food-blogger
  2. Read lots of books
  3. Go back to writing stories
  4. Avoid academic probation
  5. Be content with living a quiet and mundane life

 

Anyways, part of what helps me fulfill that last one is cooking comfort dishes like these enchiladas. I made them quite a few times in college for different parties and gatherings, and boy were they a hit!

For the spicy red sauce – I cook some tomato paste in butter and added in a bunch of traditional Tex-Mex seasonings: onion powder, garlic powder, paprika, chili powder, and oregano. I add some water and simmer until it’s slightly thick.

For the filling I use onions, jalapenos, bell pepper, garlic, Yukon gold potatoes, and soudjouk sausage ( a spicy Turkish-style beef sausage). The potatoes make these extra hearty and the soudjouk adds a bit of spicy smokiness that adds a little extra meatiness. (If you’re vegetarian or don’t like sausage, feel free to leave it out and just add more potato!)

I then coat the flour tortillas in the red sauce and roll them up with the filling, add another layer of sauce and top the whole thing with an exorbitant amount of shredded cheddar cheese. I then pop them into the oven until that cheese is nice and bubbly.

And there you have it! Lovely, hearty, comforting, breakfast sausage and potato enchiladas!

Go ahead and make this for a fabulous brunch or a potluck and you will leave with an empty dish!

 

 

 

 

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Sausage and Potato Enchiladas

Servings 5 people

Ingredients

Red Sauce

  • 2.5 tbsp tomato paste
  • 2 tbsp butter
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1.5 tsp oregano
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups water
  • salt (to taste)

Filling

  • 4-5 small Yukon Gold potatoes (or 2 large ones)
  • 2 small onions
  • 1 jalapeno (de-seeded)
  • 1 bell pepper (not green, they are bland)
  • 5 oz soudjouk turkish sausage (may subsitute with extra potato)
  • 3 cloves garlic
  • 3 tbsp oil
  • 2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp turmeric
  • 1/2 cup corn
  • salt (to taste)
  • 2 tbsp chopped cilantro

For Rolling

  • 6-8 medium flour tortillas
  • 8 oz shredded cheddar cheese

Instructions

  1. In a small pot, boil your (peeled and washed) potatoes in salted water until fork-tender. Cut into smaller pieces or mash with a fork or potato masher.


  2. In the meantime, start making your enchilada sauce. Melt your butter in a small saucepan. Add in your tomato paste and fry for a few minutes. Then add in your seasonings. Fry for a few more minutes.

  3. Add in your water and bring to a boil. Once at a boil, reduce to a simmer and loosely cover with a lid. Allow to cook until it becomes a a slightly thick consistency.

  4. Chop up your onions and peppers. Finely mince your garlic. Cut your sausage in rounds and then quarters.

  5. Now cook your filling. In a wide pan, add in your oil and then your onion and peppers. Lightly sautee. Then add in your sausage. As the sausage cooks it will release oil.


  6. Once the sausage has developed a bit of color, add in your potatoes and spices. Combine. Feel free to add in a tablespoon or two of water to bring everything together.

  7. Add in your corn and cilantro.

  8. Time to roll-up and bake. Turn your broiler on to 450 F.

  9. In a standard 9X13'' baking dish, add in a layer of red sauce (make sure bottom of dish is fully coated).

  10. Now take a cutting board or plate and drop a spoonful of sauce on it. Take a flour tortilla and coat both sides with sauce. Then fill it evenly with the sausage and potato filling and roll from one side to the next.

  11. Make sure the folded end faces the bottom dish. Repeat previous step until your entire dish is filled. Pour over the remaining sauce and then top with shredded cheese.

  12. Place dish in oven and bake until cheese is fully melted.