*Make sure all of the elements of your filling are ready to go when you warm up your tortillas.
*I used an organic pre-cooked cilantro lime chicken sausage. You can use any kind of sausage you like, ground or in links eg. breakfast sausage, chorizo, smoked sausage...
*This is a mild dish. You can increase the spice by using a spicy sausage, pepperjack cheese, or hotter chilis.
*I made my enchiladas quite full because I wanted to make sure I got a full egg into each one. You can vary the filling as you wish. You could make less eggs and fill with more sausage. Or, omit the meat and sub vegetable broth for a vegetarian option. Then sub some cooked fresh veggies instead of the meat.
*Because my enchiladas were so full, they were quite snug against each other in the pan. That may make some of them a little harder to separate when serving. This doesn't bother us, but if you want them to bake up more individually, use a pan or pans large enough to give a little room between each.
*I'm not sure about making these ahead of time, only because I don't know if the corn tortillas will end up cracking once they are refrigerated. If you want to try it, I would make the enchiladas ahead of time by assembling them and storing them covered in the refrigerator without the sauce. The next morning, make the sauce, pour it over and bake. You may have to increase baking time. You also need to make sure your baking pan can handle going from cold to hot without cracking. If that's an issue. Refrigerate them in one container, then transfer them to the cooking dish before baking. The other option would be to use flour tortillas instead of corn, and therefore, no breaking issue. I happen to love them with the corn, so I personally wouldn't make that switch.
Sauce recipe from Joyful Mamma's Kitchen
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