1 can(4.5 ounces) chopped green chilies, undrained
1 teaspoonminced garlic
½ teaspoonground cumin
12 corn tortillas(6 inch)
1 can(10 ounces) enchilada sauce, divided
2 cups(8 ounces) shredded Monterey Jack cheese, divided
2 green onions, thinly sliced
Sour cream for serving (optional)
Preheat oven to 350°F. Cook sausage in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain. Return sausage mixture to skillet.
Add chilies, garlic and cumin; mix well. Cook over MEDIUM heat 2-3 minutes or until thoroughly heated, stirring frequently.
Brush both sides of 1 tortilla lightly with enchilada sauce. Spoon about ¼ cup sausage mixture down center of tortilla; top with rounded tablespoon of cheese. Roll tortilla up; place, seam-side down, in lightly greased 13x9-inch baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas; top with remaining cheese.
Bake 20-25 minutes or until enchiladas are thoroughly heated. Top with onions. Serve with sour cream, if desired.