Sausage Enchiladas Recipe

  • 2 cups shredded Monterey Jack cheese, divided
  • 1 pound Premio mild Italian sausage
  • 1/3 cup chopped tomatoes
  • 1/2 cup sliced olives
  • 1 small onion, chopped
  • 3 1/2 cups salsa - divided
  • 12 flour tortillas (6-inch size)
  • Cook thawed sausage, cool, and drain.
  • Preheat oven to 350ºF. Grease a 9- x 13-inch baking pan.
  • In a large bowl, combine 1 cup shredded cheese with the sausage, tomatoes, olives, and onion. Stir in one cup salsa.
  • In a separate large bowl, pour in the remaining salsa. Dip each tortilla into the salsa, coating evenly.
  • Place 1/12 of the filling down the center of each tortilla. Roll up and place seam side down in the pan.
  • Spread remaining salsa over the top of tortillas.
  • Bake at 350ºF for 25 minutes.
  • Remove and sprinkle with remaining cheese. Bake an additional 3 minutes, or until cheese melts.
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