One of the things that I enjoy the most about this is the fact that I can make it before I go to bed. Then, in the morning, all I have to do is reheat it and breakfast is ready to go on the table. There is no boring cereals, toast, or oatmeal being served those days. My family gets a nice hearty enchilada stuffed full of all of their favorite breakfast food items. I don’t ever have to worry about cleaning up leftovers of these babies. Check out what they are saying about this recipe over at All Recipes:
“This turned out really good. I enjoyed it a lot.”
Everyone that has ever tried these has given the same positive reaction. How delicious!
Ingredients
1 (16 ounce) package Ore-Ida frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 1/2 cups shredded Kraft Cheddar cheese, divided
1 (28 ounce) can Old El Paso green chile enchilada sauce
8 (10 inch) flour tortillas
Instructions
Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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.
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Quick Tip: Add in some scrambled eggs for a more filling burrito.
Thanks again to All Recipes for this uniquely delicious recipe.
