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Chorizo Enchiladas |
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Serves: 12 Print this Recipe1 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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