I stole this recipe for Sunrise Sausage Enchiladas from tasteofhome.com who stole it from Deb LeBlanc from Phillipsburg, Kansas. These breakfast enchiladas are prepared the night before serving. Shredded hash browns are browned in a skillet. Next cooked breakfast sausage is added to the potatoes with seasonings, green chiles and shredded cheese. This mixture is placed on tortillas and rolled up. Then the tortillas placed in a baking pan and topped with enchilada sauce and refrigerated. The next morning the enchilada are baked for 30 minutes, then topped with more cheese and baked until the cheese is melted and golden. These enchiladas are so good you won’t notice there are no eggs in the recipe.

The ingredients for this recipe are: 1 lb bulk pork sausage, 2 tbsp canola oil, 7 cups frozen shredded hash brown potatoes, thawed (20 oz), ½ tsp salt, ½ tsp chili powder, ¼ tsp cayenne pepper, ¼ tsp pepper, 1 can (4 oz) chopped green chiles, 2 cups shredded cheddar cheese, 10 flour tortillas (6 inches) and 2 cans (10 oz) green or red enchilada sauce

In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5 to 7 minutes.

Then in same pan, heat oil over medium-high heat; sauté the potatoes.

Cook until lightly browned, 8 to 10 minutes.

Remove from the heat; stir in seasonings, chiles, sausage and ½ cup cheese.

Place ½ cup filling on each tortilla.

Next roll up the tortilla and place in a greased 9×13 baking dish; seam side down. Repeat with remaining tortillas and filling.

Top with sauce. Refrigerate, covered, several hours or overnight.

Preheat oven to 375 F. Remove enchiladas from the refrigerator while the oven heats. Bake, covered for 30 minutes. Sprinkle with remaining 1 ½ cups cheese.

Bake, uncovered, until lightly browned and heated through, for an additional 10 to 15 minutes.

Scoop out and serve.

If you liked this recipe for Sunrise Sausage Enchiladas then you can also try Taco Bell Breakfast Crunchwrap, Overnight Breakfast Burrito Casserole, Mexican Breakfast Casserole, Make Ahead Enchilada Breakfast Casserole, Breakfast Burritos or Breakfast Enchiladas.

Print

Sunrise Sausage Enchiladas

These breakfast enchiladas are prepared the night before serving. Shredded hash browns are browned in a skillet. Next cooked breakfast sausage is added to the potatoes with seasonings, green chiles and shredded cheese. This mixture is placed on tortillas and rolled up. Then the tortillas placed in a baking pan and topped with enchilada sauce and refrigerated. The next morning the enchilada are baked for 30 minutes, then topped with more cheese and baked until the cheese is melted and golden.

Course Breakfast

Prep Time 30 minutes

Cook Time 40 minutes

Refrigeration Time 8 hours

Servings 10 people

Ingredients

• 1 lb bulk pork sausage
• 2 tbsp canola oil
• 7 cups frozen shredded hash brown potatoes thawed (20 oz)
• ½ tsp salt
• ½ tsp chili powder
• ¼ tsp cayenne pepper
• ¼ tsp pepper
• 1 can (4 oz) chopped green chiles
• 2 cups shredded cheddar cheese divided
• 10 flour tortillas 6 inches
• 2 cans (10 oz) green or red enchilada sauce
• Toppings: peppers, cilantro, salsa

Instructions

1. In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5 to 7 minutes. Remove from pan with a slotted spoon; discard drippings.
2. In same pan, heat oil over medium-high heat; sauté the potatoes until lightly browned, 8 to 10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and ½ cup cheese.
3. Place ½ cup filling on each tortilla; roll up and place in a greased 9×13 baking dish; seam side down. Top with sauce. Refrigerate, covered, several hours or overnight.
4. Preheat oven to 375 F. Remove enchiladas from the refrigerator while the oven heats. Bake, covered for 30 minutes. Sprinkle with remaining 1 ½ cups cheese. Bake, uncovered, until lightly browned and heated through, an additional 10 to 15 minutes. Serve with toppings.