Breakfast Enchiladas

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat oil in a medium skillet over medium-high heat. Cook and stir the potatoes and ham in the hot oil until browned. Stir in the chile peppers and 1/2 cup Cheddar cheese, and cook until the cheese melts.

3. 3

   Coat the bottom of a 9x13-inch baking dish with a little enchilada sauce; pour the rest of the sauce into a shallow bowl. Dip each tortilla in the sauce and fill with the potato-ham mixture. Roll each one as tightly as you can and place in the baking dish seam-side down. Pour the remaining sauce from the bowl over the enchiladas and cover the dish with aluminum foil.

4. 4

   Bake in the preheated oven for about 20 minutes. Remove the foil and bake until lightly browned on top, about 10 minutes more. Serve hot.

• Calories 446.72 kcal High
• Protein 16.43 g Good Source
• Carbs 48.99 g Moderate
• Total Fat 20.96 g High
• Saturated Fat 8.21 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 48.18 mg Moderate
• Sodium 1640.32 mg High
• Fiber 2.43 g Low Source
• Sugar 5.04 g Moderate
• Added Sugar 1.08 g Low Source
• Calcium 360.43 mg Good Source
• Iron 3.09 mg Moderate
• Potassium 342.26 mg Low Source
• Vitamin A 49.71 mcg_rae Low Source
• Vitamin C 7.94 mg Low Source
• Vitamin D 0.27 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten