ESKORT: Saucy sausage enchiladas

Call the fire department because these easy cheesy enchiladas are on fire – they’re so darn #JustDelicious.


100g white cheddar cheese, grated

100g yellow cheddar cheese, grated

15ml (1T) olive oil

1 onion, chopped

2 garlic cloves, crushed

2 tins chopped tomatoes

5ml (1t) chilli flakes

5ml (1t) origanum

200ml chicken stock

125ml (1/2c) cream


ground black pepper

1 packet brown wheat tortillas

1 packet Eskort Cheese Grillers

handful fresh coriander, chopped


  • Preheat oven to 200°C.
  • Mix the cheese together in one bowl.
  • Heat oil in a pot and fry the onion until soft, add the garlic and fry for another minute, then add tomatoes, chilli flakes and the origanum.
  • Add the chicken stock and cream and simmer for 10-15 minutes until the sauce has thickened.
  • Season with salt and black pepper to taste, stir through and set aside.
  • Spoon a tablespoon or two of the sauce onto a tortilla, spreading evenly then sprinkle some of the mixed cheese on top, place 2 cheese grillers on the bottom edge and roll up the tortilla.
  • Spoon a small amount of the sauce onto the bottom of a shallow baking dish, then place the rolled up tortilla on top.
  • Repeat the process until baking dish is packed snugly with rolled and filled tortillas.
  • Pour over the remaining sauce, sprinkle the remaining cheese over and place in oven.
  • Bake for 15-20 minutes or until cheese has melted and starts to brown.
  • Serve hot and garnish with a sprinkling of fresh coriander.