---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHORIZO ENCHILADAS
  Categories: Texmex, Main dish
       Yield: 6 servings
  
       2 lb Chorizo, link or bulk
       4 c  Red chile sauce
      12    Corn tortillas (1 pkg.)
            Cooking oil
       3 c  Longhorn cheese, grated
       1 pt Sour cream
       2 c  Shredded lettuce
       1    Recipe guacamole, OR
       2 c  Prepared guacamole
            Ripe olives
  
   Remove sausage from casings if using links, and
   crumble.  Place in a heavy frying pan and cook,
   stirring often to keep the sausage crumbly.  Drain
   well.  It’s really greasy. Add red chile sauce (you
   may used ready prepared sauce also--or substitute
   chunky style picante sauce) to drained meat in frying
   pan and cook and stir to blend flavors, abt. 15 min.
   Place 6 earthenware plates in an oven set at 350 F. to
   warm. Lightly fry the tortillas and drain between
   layers of paper towel. Assemble individual servings
   like lasagna, starting with spoonful of sauce on plate
   and ending with sauce sprinkled with cheese.
   
   Heat in the oven to melt the cheese, for 3 to 5 min.
   To serve, top with sour cream and garnish with
   lettuce, guacamole and ripe olives.
  
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