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Ingredients
US|METRIC
6 SERVINGS
- 1 pkg. pork
- sausage
- 4.5 oz. chopped green chilies, undrained
- 1 tsp. minced garlic
- 1/2 tsp. ground cumin
- 12 corn tortillas (6 inch)
- 10 oz. enchilada sauce (divided)
- 2 cups shredded Monterey Jack cheese (divided)
- 2 green onions (thinly sliced)
- sour cream (for serving, optional)
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Directions
- 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. Return sausage mixture to skillet.
- 2. 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. Roll tortilla up; place, seam-side down, in lightly greased 13x9-inch baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas; top with remaining cheese.
- 4. Bake 20-25 minutes or until enchiladas are thoroughly heated. Top with onions. Serve with sour cream, if desired.
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium770mg32% |
| Potassium200mg6% |
| Protein16g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C4% |
| Calcium35% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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