Sunrise Sausage Enchiladas

Sunrise Sausage Enchiladas

  • Prepare: 30M
  • Cook: 40M
  • Total: 1H 10M
Sunrise Sausage Enchiladas

Sunrise Sausage Enchiladas

Ingredients

  • Meat

    • 1 lb Jones dairy farm all natural pork sausage roll
  • Produce

    • 1 Cilantro, fresh
    • 1 can Green chilies
    • 7 cups Hash brown potatoes, frozen
    • 1 Red onion
  • Baking & Spices

    • 1/4 tsp Cayenne pepper
    • 1/2 tsp Chili powder
    • 1/4 tsp Pepper
    • 1 Red pepper, sweet
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Canola oil
  • Bread & Baked Goods

    • 10 Flour tortillas (6 inches
  • Dairy

    • 2 cups Cheddar cheese
  • Prepared

    • 2 cans (10 ounces each green enchilada sauce, green
  • Time
  • Prepare: 30M
  • Cook: 40M
  • Total: 1H 10M

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Description

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

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 (8 ounces) 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

  • 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 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. Yield: 10 servings. Originally published as Sunrise Breakfast Enchiladas in Simple & Delicious December/January 2017 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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Title:

Sunrise Sausage Enchiladas

Descrition:

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

Sunrise Sausage Enchiladas

  • Meat

    • 1 lb Jones dairy farm all natural pork sausage roll
  • Produce

    • 1 Cilantro, fresh
    • 1 can Green chilies
    • 7 cups Hash brown potatoes, frozen
    • 1 Red onion
  • Baking & Spices

    • 1/4 tsp Cayenne pepper
    • 1/2 tsp Chili powder
    • 1/4 tsp Pepper
    • 1 Red pepper, sweet
    • 1/2 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Canola oil
  • Bread & Baked Goods

    • 10 Flour tortillas (6 inches
  • Dairy

    • 2 cups Cheddar cheese
  • Prepared

    • 2 cans (10 ounces each green enchilada sauce, green

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tasteofhome.com

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Found on tasteofhome.com

Taste of Home

Sunrise Sausage Enchiladas

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