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Sunrise Sausage Enchiladas

Total Time

Prep: 30 min. + chilling Bake: 40 min.

Makes

10 servings

These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas
Sunrise Sausage Enchiladas Recipe photo by Taste of Home

Ingredients

  • 1 pound bulk pork sausage
  • 2 tablespoons canola oil
  • 7 cups frozen shredded hash brown potatoes, thawed (20 ounces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 can (4 ounces) chopped green chiles
  • 2 cups shredded cheddar cheese, divided
  • 10 flour tortillas (6 inches)
  • 2 cans (10 ounces each) green enchilada sauce
  • Optional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro

Directions

  1. In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings.
  2. In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese.
  3. Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
  4. Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.

Nutrition Facts

1 enchilada: 398 calories, 25g fat (9g saturated fat), 48mg cholesterol, 1116mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 14g protein.

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