Sausage, Pepper And Cheese Enchiladas

Yield: 6 servings

Ingredients

1 lb. roll pork sausage

1 can (4.5 oz.) green chilis, chopped

1/2 cup roasted red peppers, drained and sliced

1/2 teaspoon cumin

2 teaspoons garlic, minced

12 corn tortillas, warmed

1 can (10 oz.) enchilada sauce

16 ounces Monterey Jack cheese

Directions:

In a large skillet, cook sausage over medium high heat until done; drain. Add chilies, red pepper, cumin and garlic; reduce heat to low and cook 5 minutes.

Working with 1 tortilla at a time, dip tortilla into enchilada sauce; shake off excess. Place 1/4 cup sausage mixture down the center of tortilla; top with 1 tablespoon of cheese. Roll up and place, seam side down, on 9x13 inch baking sheet. Repeat with remaining tortillas.

Top enchiladas with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees, uncovered, until heated through, about 25 minutes.

Please note that some ingredients and brands may not be available in every store.

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