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
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.