Jazz up breakfast with these enchiladas...a new favorite!
1 T. oil
16-oz. pkg. frozen shredded hashbrowns
1 c. cooked ham, diced
4-1/2 oz. can diced green chiles
1-1/2 c. shredded Cheddar cheese, divided
28-oz. can green chile enchilada sauce, divided
8 10-inch flour tortillas
Heat oil in a skillet over medium-high heat. Add hashbrowns and ham; cook until golden. Stir in chiles and 1/2 cup cheese until cheese is melted. Spoon enough enchilada sauce into an ungreased 13"x9" baking pan to coat the bottom. Dip each tortilla in remaining sauce and fill with hashbrown mixture. Roll each tortilla as tightly as possible and place in baking pan seam-side down. Top with remaining sauce and cheese; cover with aluminum foil. Bake at 375 degrees for about 20 minutes. Remove aluminum foil and bake an additional 10 minutes, or until lightly golden. Serve immediately. Serves 8.
Make juice glasses sparkle! Dip the rims in water and roll in coarse sugar before filling with orange juice.