Breakfast Enchiladas

Ingredients

• 1 tablespoon vegetable oil
• 1 package frozen hash brown potatoes , 16 ounce
• 1 cup diced cooked ham
• 1 can diced green chile peppers , 4.5 ounce
• 1.5 cups shredded Cheddar cheese , divided
• 1 can green chile enchilada sauce , 28 ounce
• 8 flours tortillas , 10 inch

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat oil in a medium skillet over medium-high heat. Cook and stir potatoes and ham in hot oil until browned. Stir in chile peppers and 1/2 cup Cheddar cheese. Cook until cheese is melted.

3. 3

   Coat the bottom of a 9x13-inch baking dish with a small amount of enchilada sauce; pour remaining sauce into a shallow bowl. Dip each tortilla in sauce and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam-side down. Pour remaining sauce in the bowl over enchiladas and cover the dish with aluminum foil.

4. 4

   Bake in the preheated oven for about 20 minutes. Remove the foil and continue baking until lightly browned on top, about 10 minutes more. Serve hot.