Ingredients:
- 1 Tbsp. vegetable oil
- 16 oz. pkg. frozen hash brown potatoes
- 1 cup diced cooked ham
- 4.5 oz. can diced green chile peppers
- 1½ cups shredded cheddar cheese, divided
- 28 oz. can green chile enchilada sauce
- 8 10-inch flour tortillas
Directions:
- Preheat oven to 375 F.
- Heat oil in a medium skillet over medium-high heat. Cook and stir potatoes and ham in hot oil until browned. Stir in chile peppers and 1/2 cup cheddar cheese. Cook until cheese is melted.
- Coat the bottom of a 9-by-13-inch baking dish with a small amount of enchilada sauce; pour remaining sauce into a shallow bowl.
- Dip each tortilla in sauce and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam-side down.
- Pour remaining sauce in the bowl over enchiladas and cover the dish with aluminum foil.
- Bake in the preheated oven for about 20 minutes. Remove the foil, sprinkle with remaining cheese and continue baking until lightly browned on top, about 10 minutes more. Serve hot.
