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_ pound chorizo sausages crumbled
_ eggs lightly beaten
_ cup monterey jack cheese grated
_ 10-ounce cans mild enchilada sauce or hot
__ corn tortillas
_ 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.