Sunrise Sausage Enchiladas/ recipe share

  • Sunrise-Sausage-Enchiladas_EXPS_SDDJ17_162442_B08_09_2b-1-696x696Sunrise Sausage Enchiladas

  • 1 pound 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 chilies
  • 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
  • Chopped fresh cilantro

Directions

  • 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.
  • 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.
  • Place 1/2 cup filling on each tortilla; roll up and place in a greased 13×9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
  • 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.
Nutrition Facts

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

Originally published as Sunrise Breakfast Enchiladas in Simple & Delicious December/January 2017

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Mws R

"If you are going to write, write from the heart." MwsR "Life has not been the easiest, but it could have been worse!" MwsR Life is about doing all you can to help others. Don't go chasing rainbows, make your own pot of gold. Love, Hope, Faith, the greatest of these is Love!

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