I told you I would share the most recent new recipe I tried - Sunrise Sausage Enchiladas. They were delicious! I actually made these for dinner - I love the spicy taste that the green enchilada sauce brings to this dish. Top it with fresh red onion, chopped red pepper and cilantro and you have the perfect dish with fresh flavor and lots of taste!
Enjoy at your next brunch or dinner!
Sunrise Sausage Enchiladas
Ingredients:
1 pound 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
Toppings:
Chopped red onion
Chopped sweet red pepper
Chopped fresh cilantro
Directions
1. 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.
2. 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.
3. 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.
4. 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.
Nutritional Facts
1 enchilada: 398 calories, 25g fat (9g saturated fat), 48mg cholesterol, 1116mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 14g protein.
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