Sausage, Potato and Cheese Enchiladas

70 4 servings, 2 enchiladas (230 g) each
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(1) 1 Review
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4 servings, 2 enchiladas (230 g) each

Here are sausage and eggs in a tasty dish perfect for a weekend morning. They're rolled up in enchiladas with hash brown potatoes and baked until delicious.

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What You Need

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Make It

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  • Cook sausage in large nonstick skillet on medium-high heat 5 min.; drain. Add hash browns; cook 5 min. Cool 10 min.
  • Heat oven to 350ºF. Add 1/4 cup cheese to hash brown mixture; mix lightly. Spoon down centres of tortillas; roll up. Place, seam sides down, in 10x6-inch baking dish sprayed with cooking spray.
  • Whisk eggs, milk and flour until blended; pour over enchiladas. Cover.
  • Bake 30 min. Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted. Sprinkle with onions.


If you don't have a 10x6-inch baking dish, you can use a 13x9-inch baking dish instead.


  • 4 servings, 2 enchiladas (230 g) each

Nutritional Information

Serving Size 4 servings, 2 enchiladas (230 g) each
Calories 550
% Daily Value
Total fat 28g
Saturated fat 10g
Cholesterol 240mg
Sodium 900mg
Carbohydrate 49g
Dietary fibre 3g
Sugars 6g
Protein 29g
Vitamin A 15 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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  • roxbert |

    Not seeing any nutritional info for this recipe. Would like to make but need to know.