Breakfast Enchiladas

A hearty breakfast dish with hashbrowns, cheese, ham, and green chilies rolled into flour tortillas. Can be made ahead and reheated the next day.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 483 Calories

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.