1 pound chorizo sausages crumbled
6 eggs lightly beaten
1 cup monterey jack cheese grated
2 10-ounce cans mild enchilada sauce or hot
12 corn tortillas
2 cups sharp cheddar cheese grated
Garnish:
Shredded iceberg lettuce
Brown sausage; drain well and return to skillet. Add eggs; cook, stirring constantly, until just set. Remove from heat; stir in Monterey Jack cheese. Spoon enough enchilada sauce into 9 x 13-inch baking dish just to film the bottom. Warm the tortillas one at a time in skillet over medium heat until pliable, turning once; fill each tortilla with approximately 3 tablespoons filling. Roll and place seam side down in baking dish; cover with remaining sauce and Cheddar cheese. Cover dish with foil and bake in preheated 350° F oven for 20 minutes or until cheese melts and sauce bubbles. To serve, garnish with shredded lettuce.
Chorizo Enchiladas comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!