#472: Sausage and Cheese Enchiladas

I really wanted to eat this for dinner, but baby brother would have made sure I remembered this meal long after it was done so I decided against it.  I did try one bite of it though and it was yummy...my family enjoyed it too!  Brian didn't even realize there were diced green chilis in it until the meal was done and he commented that it was a little spicy (so I told him why).  Brian said they also reheated well for lunches too.

1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
1 can (4.5 ounces) chopped green chiles, undrained
1 teaspoon minced garlic
½ teaspoon ground cumin
12 corn tortillas (6 inch) (I used larger flour tortillas)
1 can (10 ounces) enchilada sauce, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
2 green onions, thinly sliced (I omitted)
Sour cream for serving (optional)

Preheat oven to 350°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet.  Add chiles, garlic and cumin; mix well. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring frequently.

Brush both sides of 1 tortilla lightly with enchilada sauce. Spoon about ¼ cup sausage mixture down center of tortilla; top with rounded tablespoon of cheese. (I just added some enchilada sauce and cheese into the sausage mixture and stirred to combine.) 

Roll tortilla up; place, seam-side down, in lightly greased 13x9-inch baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas; top with remaining cheese.

Bake 20-25 minutes or until enchiladas are thoroughly heated. Top with onions. Serve with sour cream, if desired.

Cook’s Tip: For best results, assemble enchiladas one at a time. Instead of brushing tortillas with sauce as directed, you can instead dip tortillas in sauce in shallow dish. Brush off excess sauce before topping with sausage mixture and cheese.