Green Chili Enchiladas

1 lb Pork sausage
1 small can Green chilies
Onion powder
Garlic powder
Crushed Tomatoes

Corn tortillas
Muenster or Monterey Jack cheese

Brown pork sausage and remove from pan into slow-cooker. Drain most of the grease from pan, leaving about 2 tablespoons. Add garlic and onion to grease and cook until onions are translucent. Add green chilies, stir, add flour, stir cook for 2 or three minutes. Place in slow-cooker. Add onion and garlic powder, and tomatoes. Fill tomato can with water – add 2 cans of water. Cook for several hours in slow cooker. Warm corn tortillas in iron skillet with butter, fill with grated cheddar, place in glass pan, cover with green chili, top with grated muenster or Monterey jack, bake in over on 325 for 30 minutes or until all cheese is thoroughly melted.

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