Potato Burrito

1 (12 oz.) pkg. Jimmy Dean hot sausage
1 tsp. minced onion
1/3 c. chopped red pepper
1/3 c. chopped green or yellow pepper
1 (4 oz.) can chopped green chilies
4 to 5 sliced, boiled potatoes
8 (10”) flour tortillas
2 c. shredded Co-Jack cheese
1 pkg. Schilling enchilada sauce mix
1 (8 oz.) can tomato sauce
1 1/2 c. water

Brown sausage, onion, peppers and chilies; drain excess grease. Mix in sliced potatoes. Divide equally among the 8 tortillas and fold in an envelope-style. Place in a 9×13-inch pan and top with the enchilada sauce and cheese. Bake 25 to 30 minutes at 350°. Garnish with sour cream, sliced black olives, chopped tomatoes and salsa. Enjoy! Makes a nice breakfast brunch and can be made the day before.

Vonda Collette