Time
45 min
Serving
8 persons
Calories
483
A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
Ingredients
- frozen hash brown potatoes: 1 pack (16 ounce pack)
- cooked ham: 1 cup (diced)
- vegetable oil: 1 Tbsp
- green Chili peppers: 1 can (4.5 ounce can, diced)
- ½ cups shredded Cheddar cheese: 1 piece (divided)
- green Chili enchilada sauce: 1 can (28 ounce can)
- flour tortillas: 8 piece (10 inch)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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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.
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Coat the bottom of a 9x13 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.
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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.
