Breakfast enchiladas

By Cheryl-4

Ingredients

• 2 tablespoons olive oil
• 4 cups frozen diced hashbrowns with onions and peppers
• One poblano pepper seeded pepper and chopped or a 4 ounce can of diced green chili’s
• 8 ounce bulk pork sausage
• One 8 ounce package shredded cheddar cheese
• 1 28 ounce can green and Enchilada sauce
• 12 six-inch corn tortillas
• Toppings such as hot sauce sour cream diced tomatoes my screen onion or chopped fresh cilantro

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 375°F

Step 2

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

Step 3

Drizzle 1/2 cup enchilada sauce in a 9x13 inch baking dish
Fill tortillas with potato-sausage mixture Roll each as tightly as possible
Arrange in baking dish seem side down and top with remaining sauce and cheese

Step 4

Bake uncovered until hot and edges are lightly browned
About 30 minutes
Serve with desired toppings