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---------- Recipe via Meal-Master (tm) v8.02
Title: CHORIZO ENCHILADAS
Categories: Texmex, Main dish
Yield: 6 servings
2 lb Chorizo, link or bulk
4 c Red chile sauce
12 Corn tortillas (1 pkg.)
Cooking oil
3 c Longhorn cheese, grated
1 pt Sour cream
2 c Shredded lettuce
1 Recipe guacamole, OR
2 c Prepared guacamole
Ripe olives
Remove sausage from casings if using links, and
crumble. Place in a heavy frying pan and cook,
stirring often to keep the sausage crumbly. Drain
well. It's really greasy. Add red chile sauce (you
may used ready prepared sauce also--or substitute
chunky style picante sauce) to drained meat in frying
pan and cook and stir to blend flavors, abt. 15 min.
Place 6 earthenware plates in an oven set at 350 F. to
warm. Lightly fry the tortillas and drain between
layers of paper towel. Assemble individual servings
like lasagna, starting with spoonful of sauce on plate
and ending with sauce sprinkled with cheese.
Heat in the oven to melt the cheese, for 3 to 5 min.
To serve, top with sour cream and garnish with
lettuce, guacamole and ripe olives.
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