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Dinnertime Recipes

Sausage and Cheese Enchiladas

Summary

Bring flavor to any weekday! Enjoy Jimmy Dean® Pork Sausage south-of-the-border-style with these cheesy, zesty enchiladas.

What You Need

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

Instructions

  1. Preheat oven to 350°F. Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
  2. Return sausage mixture to skillet. Add chilies, garlic and cumin; mix well. Cook over MEDIUM heat 2-3 minutes or until thoroughly heated, stirring frequently.
  3. 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.
  4. Roll tortilla up; place, seam-side down, in lightly greased 13x9-inch baking dish. Repeat with remaining tortillas.
  5. Pour remaining enchilada sauce over enchiladas; top with remaining cheese.
  6. Bake 20-25 minutes or until enchiladas are thoroughly heated. Top with onions. Serve with sour cream, if desired.
  7. Cook’s Tips: 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.
Cooking time (duration)

Prep Time: 20 min, Total Time: 25 min

Number of servings (yield)

6 servings

Category

Dinnertime

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Ratings & Reviews

2 reviews

Perfect for Mexican night at our house...every Tuesday is Mexican food night so I think we will try this tomorrow...looks Yummy!
Anonymous – 06/02/2014 –

7.5 months pregnant and I'm CRAVING these. I have to make them again tonight!!!
Cerra S. – 01/21/2015 –

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