Breakfast Enchiladas

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  • 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


  • 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 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.

Nutrition Facts:

Per Serving:

483 calories; Protein 18.4g; Carbohydrates 53g; Fat 24.9g; Cholesterol 36.6mg; Sodium 1578.4mg.

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