Breakfast Enchiladas
Breakfast Enchiladas wrap crispy hash browns, savory ham, mild green chiles, and gooey Cheddar in sauce-soaked tortillas, then bake until bubbling and golden. The result is hearty, cheesy, and gently spicy—perfect for a weekend brunch or a make-ahead morning crowd-pleaser.
- Prep15 mins
- Cook35 mins
- Serves8
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C).
- 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
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
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 445.85 kcal High
- Protein 16.49 g Good Source
- Carbs 48.87 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 2.49 g Low Source
- Sugar 4.86 g Moderate
- Added Sugar 1.08 g Low Source
- Calcium 355.42 mg Good Source
- Iron 3.12 mg Moderate
- Potassium 334.08 mg Low Source
- Vitamin A 69.05 mcg_rae Low Source
- Vitamin C 13.07 mg Moderate
- 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