Chorizo Enchiladas

By Hester

Ingredients

• Bulk chorizo filling or 1 1/2 lbs. purchased chorizo, skinned
• 1 1/2 cups each shredded jack and cheddar cheese
• 12 corn tortillas
• shortening
• 1 - 10 oz. can enchilada sauce, heated
• 1 cup sour cream
• pitted ripe olives
• 1 cup auzcamole

Details

Servings 12

Preparation

Step 1

Prepare chorizo filing, breaking meat apart as it cooks. Cool filling slightly and stir in 1/2 cup each of the jack and cheddar cheses.
Fry torillas in oil and dip into heated enchilada sauce.
In a 9" square, ungreased baking pan, overlap two tortillas to extend across one side of pan, allowing part of tortilla to extend over rim. Spoon 1/6 of the meat mixture down center of tortillas and fold over placing them side by side, completely covering pan bottom. Pour any remaining sauce over top. Sprinkle top with remaining cheese.

Bake uncovered in a 350F oven for 30 minutes or until heated through. Spoon over dollops of sour cream, top with olives and servith with guacamole.