Taste of Home
Sunrise Sausage Enchiladas
TOTAL TIME: Prep: 30 min. + chilling Bake: 40 min.
YIELD: 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
Ingredients
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1 pound bulk pork sausage
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2 tablespoons canola oil
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7 cups frozen shredded hash brown potatoes, thawed (20 ounces)
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1/2 teaspoon salt
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1/2 teaspoon chili powder
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1/4 teaspoon cayenne pepper
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1/4 teaspoon pepper
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1 can (4 ounces) chopped green chiles
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2 cups shredded cheddar cheese, divided
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10 flour tortillas (6 inches)
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2 cans (10 ounces each) green enchilada sauce
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Optional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro
Directions
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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.
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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.
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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.
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4.
Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining 1 1/2 cups cheese. Bake, uncovered, until lightly browned and heated through, an additional 10-15 minutes. Serve with desired 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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