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
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Preheat oven to 375.
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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.
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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.
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Bake, uncovered, until hot and edges are lightly browned, about 30 minutes. Serve with desired toppings.