Breakfast Enchiladas


Breakfast Enchiladas


1 (16 oz) pkg frozen hashbrown potatoes
1 cup diced cooked ham
1 Tbsp vegetable oil
1 (4.5 oz) can diced green chile peppers
1 ½ cups shredded Cheddar cheese, divided
1 (28 oz) can green chile enchilada sauce
8 (10 inch) flour tortillas


Step 1

Preheat oven to 375 degrees.

Step 2

Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.

Step 3

Coat the bottom of a 9×13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce; fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.

Step 4

Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

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