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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

482.6 calories; 18.4 g protein; 53 g carbohydrates; 36.6 mg cholesterol; 1578.4 mg sodium. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/15/2012
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 a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests! Read More
(188)

Most helpful critical review

Rating: 3 stars
07/30/2006
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 sticky. If I decide to try this again I will use corn tortillas lightly fried in oil instead. Maybe I will add some egg as well. Read More
(17)
80 Ratings
  • 5 star values: 46
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/14/2012
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 a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests! Read More
(188)
Rating: 5 stars
01/02/2009
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 sour cream then topped with cheese. When serving I had sour cream and freshly made Pica de Galla. Every one told me it was the best breakfast they ever had. I thought so too. Read More
(62)
Rating: 5 stars
09/16/2004
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! Read More
(37)
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Rating: 5 stars
01/21/2008
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 the website. We've now tried it both ways and prefer the taste of the Ten Minute Enchilada Sauce. I also used 4 grated potatoe's instead of the frozen hasbrowns. Read More
(32)
Rating: 5 stars
01/22/2005
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! Read More
(30)
Rating: 5 stars
07/05/2006
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 with flour tortillas and maybe a red enchilada sauce for something different. Read More
(22)
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Rating: 3 stars
07/30/2006
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 sticky. If I decide to try this again I will use corn tortillas lightly fried in oil instead. Maybe I will add some egg as well. Read More
(17)
Rating: 4 stars
02/25/2013
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 tortillas--for me the corn tortillas seem to stand up better when used in enchilada recipes. These weren't bad. The recipe was easy and filled up three hungry men for not much money at all. Read More
(17)
Rating: 2 stars
12/30/2009
Oddly enough I'm the odd review out. However that is because if you're like me and possibly sensitive to spicy tastes this might upset you as well. I didn't use green chile enchilada sauce I used regular enchilada sauce that was mild. The can diced green chile peppers was enough to make it too spicy for me. 28 ounce can of enchilada sauce proved to be way too much. I think it will take experimenting to make this taste wonderful possibly some cooked eggs in it as well as mushrooms and get rid of the chile peppers. I think that it will be something I definitely will modify until I find something to suit my tastes. That being said - my husband didn't mind it but said it could use some changes as well. Read More
(12)