Ingredients
1/4
lb. bulk lean breakfast sausage
1
can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
2 1/2
oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3
cup sour cream
1/4
cup chopped green onions (4 medium)
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count) or 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
5
oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4
cup chopped fresh cilantro
Preparation
Heat oven to 350°F. Spray 8x8- or 11x7-inch (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 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 biscuits; cut each 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 350°F. for 30 to 35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack cheese over top.
Return to oven; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.
