SUNRISE SAUSAGE ENCHILADAS

Sunrise Sausage Enchiladas image

Provided by @MakeItYours

Number Of Ingredients 15

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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 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

Steps:

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 13x9-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.