Serves: 12
Total Calories: 371
1. 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.
2. 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.
This Chorizo Enchiladas recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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