2 lb Chorizo or other sausage meat, links or bulk
4 cups red chile sauce or picante sauce
12 corn tortillas
3 cups Longhorn cheese or mozzarella cheese, grated
2 cups sour cream
2 cups Shredded lettuce
2 cups guacamole (make your own or store bought)
Remove sausage from casings if you are using links. Place
sausage meat in a heavy skillet and cook, stirring often to
keep the sausage crumbly.
When the sausage is completely cook, drain well.
Add red chile sauce to drained meat in the skillet and cook.
Stirring to blend flavours, about 10 minutes.
Place 6 ovenproof plates in an oven set at 350 degrees to warm.
Heat a drop of oil in a second skillet and lightly fry the tortillas on
each side and drain between layers of paper towels.
Assemble individual enchilada servings on the warmed plates
like lasagna. Start with a bit of sauce on the plate, then a tortilla
and sausage meat. Repeat so there are 2 layers on each plate.
Top with the cheese.
Heat plates in the oven to melt the cheese, for 3 to 5 min.
Serve garnished with sour cream, lettuce and guacamole.