Breakfast Enchiladas

Ingredients

  • 1 (16 ounce) package frozen hash brown potatoes
  • 1 cup diced cooked ham
  • 1 tablespoon vegetable oil
  • 1 (4.5 ounce) can diced green chile peppers
  • 1 ½ cups shredded Cheddar cheese, divided
  • 1 (28 ounce) can green chile enchilada sauce
  • 8 (10 inch) flour tortillas
  • Directions

  • Step 1

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

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  • 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, and 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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