1 (16 oz) pkg frozen hashbrown potatoes 1 cup diced cooked ham 1 Tbsp vegetable oil 1 (4.5 oz) can diced green chile peppers 1 ½ cups shredded Cheddar cheese, divided 1 (28 oz) can green chile enchilada sauce 8 (10 inch) flour tortillas
Directions
Step 1
Preheat oven to 375 degrees.
Step 2
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.
Step 3
Coat the bottom of a 9×13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce; 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.
Step 4
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.