- 6
- 20 mins
- 60 mins
Ingredients
- 1/4 lb bulk lean breakfast sausage
- 1 (10 ounce) can red enchilada sauce
- 1/2 cup crumbled queso fresco (Mexican cheese) or farmer cheese (2 1/2 ounce)
- 1/3 cup sour cream
- 1/4 cup chopped green onions
- 1 (16.3 ounce) can original or buttermilk biscuits
- 1 1/4 cups shredded Colby Jack cheese (5 ounce)
- 1/4 cup chopped fresh cilantro
Preparation
Step 1
Heat oven to 350ºF. Spray 8x8 or 11x7 (2 quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink.
Meanwhile, in a small bowl, mix 1/4 cup of the enchilada sauce, the queso fresco, sour cream and onions; set aside. Pour remaining enchilada sauce into medium bowl. Separate dough into 8 pieces. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into sprayed dish; spread evenly.
Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.
Bake at 350ºF for 30-35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Jack cheese on top.
Return to over; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.