Also, apparently there is a technique to cooking hash browns. We didn't know it. We finally Googled it so we would know for next time. You have to use a little oil to coat the pan, spread the hash browns in an even layer over the pan, and let them heat on medium high heat, sitting on the heat for at least 5 minutes. DON'T TOUCH THEM! You need them to be brown (hence the name). After this first side is brown, you can use a spatula to flip them over in chunks. Then do the same on the other side, until they are brown. Ta-da!
- 16 oz package frozen hash brown potatoes
- 1 cup diced, cooked ham
- 1 Tbsp vegetable oil
- 2.4 oz can diced green chilies
- 1 1/2 cups shredded cheddar cheese, divided
- 28 oz can green chili enchilada sauce
- 8 (10-inch) flour tortillas
Preheat oven to 375 degrees. Brown hash browns and ham in 1 Tbsp 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 foil.
Bake, covered, in the oven for about 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Serves 8
Prep Time: 15 minutes
Total Time: 45 minutes
Recipe from www.AllRecipes.com
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