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 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

Directions

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 13×9-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.