Breakfast Enchiladas
These breakfast enchiladas are a hearty and flavorful dish, featuring crispy hash browns and savory diced ham, mixed with green chiles and shredded Cheddar cheese. Rolled in soft flour tortillas and baked in a zesty green chile enchilada sauce, they create a comforting and satisfying meal perfect for breakfast or brunch.
Equipment
- 1 Large Skillet For cooking hash browns and ham
- 1 9x13 inch Baking Dish For assembling and baking enchiladas
- 1 Mixing Bowl For combining the filling ingredients
- 1 Spatula or wooden spoon For stirring and flipping
- 1 Ladle For distributing the enchilada sauce
Ingredients
Main
- 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
- 1.5 cups shredded Cheddar cheese divided
- 1 28 ounce can green chile enchilada sauce
- 8 10 inch flour tortillas
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the frozen hash browns according to package directions until golden brown and crispy.
- Add the diced cooked ham to the skillet with the hash browns and cook for an additional 3-5 minutes, until heated through and slightly browned.
- In a large mixing bowl, combine the cooked hash browns and ham with the diced green chile peppers and 1 cup of the shredded Cheddar cheese.
- Pour about 1/2 cup of the green chile enchilada sauce into the bottom of a 9x13 inch baking dish, spreading evenly.
- Warm the flour tortillas slightly to make them pliable (e.g., microwave for 15-20 seconds or heat in a dry skillet for a few seconds per side).
- Spoon a portion of the hash brown mixture down the center of each warmed tortilla, then roll them up tightly and place seam-side down in the prepared baking dish.
- Pour the remaining green chile enchilada sauce evenly over the rolled enchiladas in the dish.
- Sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the top of the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Serve warm.
Notes
1. For the crispiest hash browns, ensure your skillet is hot and avoid overcrowding the pan; cook in batches if necessary. A well-browned base adds a fantastic textural contrast.
2. Briefly warm the flour tortillas in a dry skillet or microwave before rolling. This makes them more pliable and prevents cracking.
3. Elevate the flavor by adding a pinch of cumin, smoked paprika, or a dash of hot sauce to the hash brown and ham mixture. Consider using a blend of cheeses, like Monterey Jack with the Cheddar, for a meltier, richer profile.
4. Don't be shy with the green chile enchilada sauce; it's key to keeping the enchiladas moist. For presentation, garnish with fresh cilantro, sliced green onions, or a dollop of sour cream after baking.
2. Briefly warm the flour tortillas in a dry skillet or microwave before rolling. This makes them more pliable and prevents cracking.
3. Elevate the flavor by adding a pinch of cumin, smoked paprika, or a dash of hot sauce to the hash brown and ham mixture. Consider using a blend of cheeses, like Monterey Jack with the Cheddar, for a meltier, richer profile.
4. Don't be shy with the green chile enchilada sauce; it's key to keeping the enchiladas moist. For presentation, garnish with fresh cilantro, sliced green onions, or a dollop of sour cream after baking.