EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5271/
Sausage, Pepper And Cheese Enchiladas
Yield: 6 servings
Ingredients
| 1 |
lb. |
roll pork sausage
|
|
|
| 1 |
can |
(4.5 oz.) green chilis, chopped
|
|
|
| 1/2 |
cup |
roasted red peppers, drained and sliced
|
|
|
| 1/2 |
teaspoon |
cumin
|
|
|
| 2 |
teaspoons |
garlic, minced
|
|
|
| 12 |
|
corn tortillas, warmed
|
|
|
| 1 |
can |
(10 oz.) enchilada sauce
|
|
|
| 16 |
ounces |
Monterey Jack cheese
|
|
|
Directions:
In a large skillet, cook sausage over medium high heat until done; drain. Add chilies, red pepper, cumin and garlic; reduce heat to low and cook 5 minutes.
Working with 1 tortilla at a time, dip tortilla into enchilada sauce; shake off excess. Place 1/4 cup sausage mixture down the center of tortilla; top with 1 tablespoon of cheese. Roll up and place, seam side down, on 9x13 inch baking sheet. Repeat with remaining tortillas.
Top enchiladas with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees, uncovered, until heated through, about 25 minutes.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/5271/