Breakfast Enchiladas Best Family Recipes

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Breakfast Enchiladas

"A hearty breakfast dish that consists of hashbrowns, cheese, ham and diced inexperienced chilies rolled into flour tortillas. A new favourite to your next brunch or workplace get together that may be made earlier and reheated easily the next day."

Ingredients :

1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.Five ounce) can diced green chile peppers
1 half of cups shredded Cheddar cheese, divided
1 (28 ounce) can inexperienced chile enchilada sauce
eight (10 inch) flour tortillas

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat oven to 375 degrees F (190 tiers C).
Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high warmness. Stir in diced inexperienced chilies and half of cup of Cheddar cheese. Cook until cheese has melted.
Coat the bottom of a 9x13 inch baking dish with a small quantity of enchilada sauce. Dip each tortilla in closing sauce, and fill with potato-ham combination. Roll every as tightly as possible and region inside the baking dish, seam side down. Top with ultimate sauce and cheese, and cover with tin foil.
Bake, blanketed, inside the preheated oven for about 20 mins. Remove foil and bake for any other 10 minutes, or till gently browned on pinnacle. Serve right away.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it frivolously, and make clean-up easier.

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