1 pound JC Potter Hot Sausage
½ cup bell pepper, chopped
1/4 cup chopped green onion
2 tablespoons chopped cilantro
2 cups shredded pepper jack cheese, divided
10 small (fajita-size) flour tortillas
2 cups Hiland Whole Milk
1 tablespoon Shawnee Mills All-Purpose Flour
½ teaspoon salt
¼ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 teaspoon hot sauce
1 cup mild taco sauce
Step 1Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently.
Step 2Fill each tortilla with 3 heaping tablespoons of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch pan that's been sprayed with nonstick cooking spray.
Step 3In a large bowl, whisk eggs. Add milk, flour, seasonings and hot sauce, stirring to combine. Pour over enchiladas. Cover, and place in refrigerator overnight. Bake, covered, at 350 degrees for 45 minutes. Uncover, then pour taco sauce over the top. Sprinkle with remaining 1 cup cheese. Continue to bake, uncovered, for 10 to 15 minutes or until hot and bubbling.
Step 4Homemade pound cake is delicious in this trifle, but if you're short on time, use a store-bought cake for this layered dessert.