- K&N's Jumbo Frank Sausage with jalapeño peppers and cheese - 4 sausages
- Chicken stock - ½ cup; ½ cube K&N's Stok dissolved in ½ cup water
- Cooking oil - 2 tbsp
- Garlic - 2 tsp; crushed
- Onion - 2 cups; diced
- Red chilli pepper - 1 tsp; crushed
- Tomato paste - 1 cup
- Salt - 1 tsp
- Cumin seeds - 1 tsp
- Capsicum - ½ cup; diced
- Cheddar cheese - 1 cup; shredded
- Mozzarella cheese - 1 cup; shredded
- Plain tortilla bread - as required
- Jalapeño - as required; whole
- Cream - as required
Slice frozen K&N's Jumbo Frank Sausage and set aside.
In a pan, heat oil sauté garlic for half a minute and add onion.
Sauté for half a minute more and add red chilli, tomato paste and mix together.
Cook for a minute, and add salt, cumin seeds, and mix for a few seconds.
Add capsicum and let cook for half a minute, stirring to mix.
Add chicken stock, mix and let the gravy cook for about half a minute.
When the gravy comes to boil, add sliced Jumbo Frank Sausages.
Stir to mix and cook for a while till sausages are fully heated through.
In a serving platter, place plain tortilla breads and sprinkle mixed cheddar and mozzarella cheese on each.
Add 1 tbsp of cooked gravy on each bread. Wrap the bread by flapping the opposite corners over each other, while leaving the other two ends open.
Generously sprinkle cheese on top and place a jalapeño chilli on each enchilada.
Set to bake in a preheated oven for 15 minutes at 190°C.
Top with a small dollop of cream on each Enchilada and serve.
