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Sunrise Sausage Enchiladas Recipe
Sunrise Sausage Enchiladas Recipe photo by Taste of Home
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Sunrise Sausage Enchiladas Recipe

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These delicious enchiladas are equally good made with cubed ham or sausage. Prepare ahead, refrigerate, and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min.
MAKES: 10 servings

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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 chilies
  • 2 cups (8 ounces) 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
  • Chopped fresh cilantro

Nutritional Facts

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

Directions

  1. In a large skillet, cook and crumble 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 potatoes until lightly browned, 8-10 minutes. Remove from heat; stir in seasonings, chilies, 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 refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, until lightly browned and heated through, 10-15 minutes. If desired, serve with toppings. Yield: 10 servings.
Originally published as Sunrise Breakfast Enchiladas in Simple & Delicious December/January 2017


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