5 Mexican Dinner Recipes You Don’t Want To Miss

Check out what my friends at All Recipes had to say about these breakfast enchiladas:

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.

Yep! It’s all in there and it’s heartier than anything. For any family that enjoys Mexican flavored dishes, this is an easy winner. Expect it to disappear quickly. I think it’s perfect served with some fresh fruits, maybe a salad. The sweet and light flavors balance out the bit of spice – very impressive breakfast!

Ingredients

1 (16 ounce) package Ore Ida frozen hash brown potatoes

1 cup diced cooked ham

1 tablespoon Wesson vegetable oil

1 (4.5 ounce) can Old El Paso diced green chile peppers

1 ½ cups of Kraft shredded cheddar cheese

1 (28 ounce) Old El Paso can green chile enchilada sauce

8 (10 inch) Mission flour tortillas

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown hash browns and ham in about a tablespoon of Wesson oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Kraft Cheddar cheese. Cook until cheese has melted.
3. Coat the bottom of a 9×13 inch baking dish with a small amount of Old El Paso enchilada sauce. Dip each Mission 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.
4. Bake, covered, in the preheated oven for around 20 minutes. Remove foil and bake for another 10 minutes, or until lightly brown on top. Serve right away.

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Quick Tip: Serve with a side of fresh fruit, like melon!

Thank you to All Recipes for this awesome recipe!