Ingredients
1 pound bulk pork sausage2 tablespoons canola oil7 cups frozen shredded hash brown potatoes, thawed (20 ounces)1/2 teaspoon salt1/2 teaspoon chili powder1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 can (4 ounces) chopped green chiles2 cups shredded cheddar cheese, divided 10 flour tortillas (6 inches)2 cans (10 ounces each) green enchilada sauceOptional toppings: Chopped red onion, chopped sweet red pepper and chopped fresh cilantro
Preparation
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 1 1/2 cups cheese. Bake, uncovered, until lightly browned and heated through, an additional 10-15 minutes. Serve with desired toppings.
