Best Sunrise Sausage Enchiladas Recipes

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

Categories Breakfast Brunch

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.

SUNRISE SAUSAGE ENCHILADAS

Sunrise Sausage Enchiladas image

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

Provided by @MakeItYours

Number Of Ingredients 15

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 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.