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. 8 Enchiladas, Serve with garden salad and lemonade.