Breakfast Enchiladas

Breakfast Enchiladas

A hearty breakfast 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.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
483 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C).
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 9x13 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.
Breakfast Enchiladas
Breakfast Enchiladas
Breakfast Enchiladas
Breakfast Enchiladas

Ingredients

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

Categories

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