INGREDIENTS
- 1 lb. sausage, bulk
- 1 1/4 c. (6 oz.) Monterey Jack or Cheddar cheese
- 3/4 tsp. ground cumin
- 12 corn tortillas
- 1/2 c. chopped onions
- 1 c. picante sauce
- Vegetable oil
INSTRUCTIONS
Cook crumbled sausage with onions, drain well. Stir in 1/4 cup picante sauce and cumin. Heat oil in small skillet until hot but not smoking.
Quickly fry each tortilla in oil to soften (about 5 seconds on each side). Drain on paper towels. Spoon about 2 tablespoons of meat mixture on each tortilla.
Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas and top with cheese. Bake at 350 degrees for 15 minutes or until hot. Top with guacamole and or tomatoes. 6 servings.
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