Diva Tasting: Breakfast Enchiladas…

Breakfast Enchiladas


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.


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