Sunrise Sausage Enchiladas

• 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 chile 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
• Chopped red onion
• Chopped sweet red pepper
• Chopped fresh cilantro

1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings.
2. In same pan, heat oil over medium-high heat; saute potatoes until lightly browned, 8-10 minutes. Remove from heat; stir in seasonings, chiles, sausage and 1/2 cup cheese.
3. 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.
4. Preheat oven to 375u0b0. Remove enchiladas from refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, until lightly browned and heated through, 10-15 minutes. If desired, serve with toppings.

pork sausage, canola oil, potatoes, salt, chile powder, cayenne pepper, pepper, green chiles, cheddar cheese, flour tortillas, green enchilada sauce, red onion, sweet red pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/sunrise-sausage-enchiladas/ (may not work)