1 lb. bulk pork sausage
1/2 c. chopped onion
1 c. Pace Picante sauce
3/4 tsp. ground cumin
12 tortillas (flour)
1 1/2 c. shredded cheese, Monterey Jack or Cheddar
Guacamole
Chopped tomatoes

Crumble sausage. Cook sausage with onion in 10 inch skillet. Drain well. Stir in 1/4 cup of the picante sauce and cumin. Spoon 2 tablespoons meat mixture onto each tortilla. Roll and place seam side down in 9 x 13 inch pan. 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 chopped tomatoes if desired. 6 servings.