1 lb. sausage, bulk
1 1/4 c. (6 oz.) Monterey Jack or Cheddar cheese
3/4 tsp. ground cumin
12 corn tortillas
1/2 c. chopped onions
1 c. picante sauce
Vegetable oil

Cook crumbled sausage with onions, drain well. Stir in 1/4 cup picante sauce and cumin. Heat oil in small skillet until hot but not smoking.

Quickly fry each tortilla in oil to soften (about 5 seconds on each side). Drain on paper towels. Spoon about 2 tablespoons of meat mixture on each tortilla.

Roll and place seam side down in 13 x 9 x 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas and top with cheese. Bake at 350 degrees for 15 minutes or until hot. Top with guacamole and or tomatoes. 6 servings.