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 Time30minutes
Cook Time40minutes
Refrigeration Time8hours
Servings10people
Ingredients
1lbbulk pork sausage
2tbspcanola oil
7cupsfrozen shredded hash brown potatoesthawed (20 oz)
½tspsalt
½tspchili powder
¼tspcayenne pepper
¼tsppepper
1can(4 oz) chopped green chiles
2cupsshredded cheddar cheesedivided
10flour tortillas6 inches
2cans(10 oz) green or red enchilada sauce
Toppings: peppers, cilantro, salsa
Instructions
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.
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.
Place ½ cup filling on each tortilla; roll up and place in a greased 9x13 baking dish; seam side down. 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, an additional 10 to 15 minutes. Serve with toppings.