Italian Sausage Enchiladas Recipe

Roll up and place in a greased 13x9 in.

Italian sausage enchiladas recipe. Top with a pinch of cheese. Ingredients 12 corn tortillas oil for frying the tortillas 1 lb hot bulk italian sausage 1 onion chopped 12 oz jack cheese shredded pepper jack cheese or a combination 3 cups 2 cup red enchilada sauce 2 tbsp fresh cilantro chopped. Preheat oven to 375.

Italian sausage red onion chopped 8 oz monterey jack cheese shredded 9 10 flour tortillas 10 oz enchilada sauce 15 oz tomato sauce tsp. Ingredients 2 cans 14 1 2 ounces each diced tomatoes undrained 1 can 6 ounces tomato paste 4 teaspoons sugar 2 teaspoons dried basil 1 1 2 teaspoons dried oregano 1 2 teaspoon salt 1 2 teaspoon onion powder 1 2 teaspoon garlic powder 1 pound bulk spicy pork sausage 1 cup chopped fresh mushrooms. Directions in skillet crumble and cook sausage with onions until done.

Ingredients 2 pounds ground beef 1 large onion chopped 2 10 75 ounce cans condensed cream of mushroom soup undiluted 1 1 pound loaf processed cheese food cut into thin slices 2 26 ounce cans marinara sauce 2 6 5 ounce cans tomato sauce cup water 20 10 inch flour tortillas. Garlic powder salt and pepper to taste. Stir in seasonings chiles sausage and 1 2 cup cheese.

Cook sausage in large skillet over medium high heat 8 10 minutes or until thoroughly cooked. Drain meat mixture well and wipe skillet with paper towels. Remove enchiladas from refrigerator while oven heats.

Add chilies garlic and cumin. Refrigerate covered several hours or overnight. In a bowl combine hot cooked sausage and onions with cream cheese and rotel tomatoes.

Top with 1 4 cup of meat mixture. Cook over medium heat 2 3 minutes or until thoroughly heated stirring. Place 1 2 cup filling on each tortilla.