Sunrise Sausage Enchiladas Recipes

SUNRISE SAUSAGE ENCHILADAS

Sunrise Sausage Enchiladas image

These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. -Deb LeBlanc, Phillipsburg, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 pound bulk pork 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 chiles
2 cups shredded cheddar cheese, divided
10 flour tortillas (6 inches)
2 cans (10 ounces each) green enchilada sauce
Optional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro

Steps:

In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., 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., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.

Nutrition Facts : Calories 398 calories, Fat 25g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 1116mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.

BREAKFAST ENCHILADAS

Breakfast Enchiladas image

Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded pepper Jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped

Steps:

Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

SUNRISE ENCHILADAS

Sunrise Enchiladas image

Yield 8 enchiladas

Number Of Ingredients 16

Ingredients

8 whole green chilies (about 2 [4-ounce] cans)
8 (7-inch) flour tortillas
2 cups cooked sausages, crumbled, or chopped ham or bacon
1/2 cup sliced green onions
1/2 cup finely chopped green bell pepper
2 1/2 cups shredded Cheddar cheese, divided
4 eggs
2 cups light cream
1 tablespoon flour
1/4 teaspoon salt
1 clove garlic, minced
Tabasco
avocado slices (optional)
salsa for garnish
sour cream for garnish
cilantro for garnish

Steps:

Place opened green chile on one end of tortilla. Combine meat, green onions, pepper, and 1/3 cup plus 3 tablespoons cheese. Spoon over green chile. Roll up and arrange in greased casserole dish, seam-side-down. Combine eggs, cream, flour, salt, garlic, and Tabasco, and pour over tortillas. Cover and refrigerate overnight. Uncover, and bake in 350° oven for 45-50 minutes. Sprinkle with remaining cheese and bake 3 minutes. Serve with avocado, salsa, sour cream, and cilantro.

Nutrition Facts : Nutritional Facts Serves

CREAMY SAUSAGE ENCHILADAS

Creamy Sausage Enchiladas image

Enchiladas that are velvety good. These can be made ahead and refrigerated until ready to bake. I garnish with fresh sliced jalepenos and diced tomatoes.

Provided by Vicki in CT

Categories Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb Jimmy Dean sausage
1 onion, diced
11 ounces cream cheese
15 ounces Rotel Tomatoes
18 soft taco-size flour tortillas
1 (15 ounce) can refried beans
5 cups monterey jack cheese, grated

Steps:

In skillet crumble and cook sausage with onions until done. Drain.
In a bowl combine hot cooked sausage and onions with cream cheese and Rotel tomatoes. Mix until creamy.
Spread a thin layer of beans on each tortilla. Top with 1/4 cup of meat mixture. Top with a pinch of cheese. Roll up and place seam side down in a greased casserole.
Top all enchiladas with remaining cheese.
Bake at 350 degrees for 20 minutes, or longer if chilled from preparing ahead of time.

Nutrition Facts : Calories 898.5, Fat 61.5, SaturatedFat 30.9, Cholesterol 150.3, Sodium 1752.6, Carbohydrate 49.3, Fiber 5.1, Sugar 2.4, Protein 37.1

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