1/4 pound bulk lean breakfast sausage
1 (10 ounce) can Old El Paso(R) Red Enchilada Sauce
1/2 cup crumbled queso fresco (Mexican cheese) or farmer cheese
1/3 cup sour cream
1/4 cup chopped green onions
1 (16.3 ounce) can Pillsbury(R) Grands!(R) Flaky Layers Refrigerated Original or Buttermilk Biscuits
1 1/4 cups shredded Colby-Monterey Jack cheese blend
1/4 cup chopped fresh cilantro
Cooking Instructions
Heat oven to 350 degrees 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 degrees 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.
