Enchiladas (Terrie's)

By Scrappin Broad

Ingredients

• 1 lb Jimmy Dean sausage, regular
• At least 2 T chili powder
• 2 garlic cloves
• 1 t cumin
• 4 T flour
• 1 small can of red enchilada sauce
• Corn tortillas
• 1 lb Monterey Jack
• 1/2 Velveeta block
• Cheddar

Preparation

Step 1

Cook the sausage covered on low heat. Add the chili powder & chop sausage extremely fine. Continue cooking sausage for about 4 hours. Add the garlic cloves & cumin while the sausage continues to cook, about an hour in to the cooking process. Add flour until it's gravy like at the end of the 4 hours. Add the enchilada sauce plus the same amount in water.

Cook the corn tortillas in oil to soften them. Cut 3/4 in slice from the end of the Velveeta block. Then cut that slice in to thirds. Repeat with Monterey Jack. Roll Velveeta & Monterey Jack in corn tortilla. In a casserole dish put a layer of sauce, then enchiladas, & more sauce. Add cheddar on top. Heat in oven until bubbly at 350.