- 1 pound Bob Evans® Zesty Hot Sausage Roll
- 2 (10 ounce) cans enchilada sauce
- 18 corn tortillas
- 1 (4 ounce) can chopped green chilies
- 1 (8 ounce) container sour cream
- 1 pound Mexican-style shredded cheese
- Preheat oven to 375 degrees F. Crumble and cook sausage in medium skillet until brown.
- Pour 1/2 can enchilada sauce into greased 9 x 13 inch baking dish. Lay 6 tortillas to cover bottom of pan. Cover with 1/2 can of sauce. Top with 1/2 of sausage and all of green chilies. Spread sour cream on top. Sprinkle with 1/3 of cheese. Add another layer of 6 enchiladas. Top with 1/2 can of sauce, rest of sausage and 1/3 of cheese. Top with remaining 6 tortillas, sauce and cheese.
- Cover with foil. Bake 20 minutes. Uncover and bake an additional 5 minutes until cheese is lightly browned.