Breakfast Enchiladas

Breakfast Enchiladas

37
MAMASPICE 21

"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."
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Ingredients

45 m servings 483 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 24.9 g
  • 38%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1578 mg
  • 63%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.

Reviews

37
  1. 42 Ratings

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Most helpful positive review

These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What...

Most helpful critical review

I was not impressed with these at all. They seemed to be missing something. I think I was expecting a more traditional enchilada flavor to them. The flour tortillas got really saugy and stick...

These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What...

This recipe was really good. I actually added eggs in the burritos also. Great tasting. I think I will try pouring eggs over the whole thing too to try and make a casserole. Yummy!

YES Five Stars! I made a few changes. Instead of ham I used bacon and medium spicy sausage. I also used scrambles eggs and put inside. After I rolled them I took the sauce and mixed with sou...

This turned out really good. I enjoyed it a lot. I also tried it with the eggs in it, and I also enjoyed it like that. GREAT RECIPE!

I needed a recipe for ham, and had most of the ingredients on hand, my 6 yr & 3 yr old actually enjoyed it. I did not have green enchilada sauce so made the Ten Minute Enchilada Sauce found on t...

I made this like a casserole...in layers and used corn tortillas. I topped it with a couple of dallops of sour cream and it came out pretty tasty. Next time I will try it with beans and chorizo ...

I made half the amount home fries just for this recipe (instead of using packaged frozen hashbrowns) and threw in a few scrambled eggs in place of some of the home fries. I also used corn tortil...

I was not impressed with these at all. They seemed to be missing something. I think I was expecting a more traditional enchilada flavor to them. The flour tortillas got really saugy and stick...

We made this for our men's breakfast at our church. It was good, but we felt it needed some egg mixture, it was a little dry.