A hearty breakfast enchilada dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
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
Preheat the oven to 375 degrees F (190 degrees C).
-
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
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.
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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.
Nutrition Facts
Per serving
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