PILE-ON SAUSAGE ENCHILADAS

1 pound fresh chorizo sausage
1 cup chopped onion
1 teaspoon minced garlic
1 (15-ounce) can cream style sweet corn
2 10-ounce cans enchilada sauce
1 teaspoon dried oregano leaves
1 (4-ounce) can chopped green chiles
10 (6-inch) corn tortillas, cut in half
21⁄2 cups grated Monterey Jack cheese
1 cup sour cream
Cilantro sprigs

Squeeze chorizo sausage from casings into a large skillet. Saute sausage over medium heat, breaking up sausage into small pieces. Saute until sausage is cooked through. Remove from pan with a slotted spoon and drain well on paper towels. Drain all but 1 teaspoon of pan drippings.

Over medium heat, cook onion and garlic in large skillet with 1 teaspoon pan drippings until onion is softened. Stir in corn, enchilada sauce, oregano, chiles and reserved sausage. Heat until simmering and continue to simmer for 3-4 minutes.

Spread a thin layer of sauce/ sausage mixture in a 9x13 inch baking dish, just enough to cover the pan. Layer with half of the corn tortillas. Top with another portion of sauce/sausage, then 1 cup cheese. Repeat layers, ending with cheese.

Bake, covered, in a preheated 350 degree F oven for 25 minutes. Remove cover; bake for an additional 5 minutes or until bubbly throughout.

Allow to set for 5 to 8 minutes before serving. Garnish each portion with a dollop of sour cream and fresh cilantro leaves.

NOTE: This recipe is a quick and easy version of the standard rolled enchiladas recipe, allowing you more time to enjoy the game.

Servings: 8
Source: National Hot Dog and Sausage Council