SUNRISE SAUSAGE ENCHILADAS

Sunrise Sausage Enchiladas image

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

Provided by Taste of Home

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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., 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., 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 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 : Calories 398 calories, Fat 25g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 1116mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.