Breakfast Enchiladas

(from castro15’s recipe box)

Categories: Breakfast

Ingredients

  • 2 tbsp. olive oil
  • 4 cups frozen diced hash brown potatoes with onions and peppers
  • 1 poblano pepper, seeded and chopped
  • 8 oz. bulk pork sausage or chorizo, browned and drained
  • 8 oz. package shredded cheddar cheese
  • 28 oz. can green enchilada sauce
  • 12 (6-inch) corn tortillas
  • Toppings, such as hot sauce, sour cream, diced tomato, sliced green onion, or chopped fresh cilantro

Directions

  1. Preheat oven to 375.

  2. Heat oil in a large skillet over medium-high heat. Add hash browns and poblano pepper in an even layer. Cook, covered, stirring every 3 minutes, until browned, 15 to 18 minutes. Stir in sausage, 1 cup cheese, and 1/2 cup enchilada sauce. Cook, stirring, until cheese is melted.

  3. Drizzle 1/2 cup enchilada sauce in a 9×13-inch baking dish. Fill tortillas with potato-sausage mixture; roll each as tightly as possible. Arrange in baking dish, seam sides down, and top with remaining sauce and cheese.

  4. Bake, uncovered, until hot and edges are lightly browned, about 30 minutes. Serve with desired toppings.

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