Chorizo enchiladas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chorizo, link or bulk |
| 4 | cups | Red chile sauce |
| 12 | Corn tortillas (1 pkg.) | |
| Cooking oil | ||
| 3 | cups | Longhorn cheese, grated |
| 1 | pint | Sour cream |
| 2 | cups | Shredded lettuce |
| 1 | Recipe guacamole, OR | |
| 2 | cups | Prepared guacamole |
| Ripe olives | ||
Directions
Remove sausage from casings if using links, and crumble. Place in a heavy frying pan and cook, stirring often to keep the sausage crumbly. Drain well. It's really greasy. Add red chile sauce (you may used ready prepared sauce also--or substitute chunky style picante sauce) to drained meat in frying pan and cook and stir to blend flavors, abt. 15 min. Place 6 earthenware plates in an oven set at 350 F. to warm. Lightly fry the tortillas and drain between layers of paper towel. Assemble individual servings like lasagna, starting with spoonful of sauce on plate and ending with sauce sprinkled with cheese.
Heat in the oven to melt the cheese, for 3 to 5 min. To serve, top with sour cream and garnish with lettuce, guacamole and ripe olives.