Breakfast Enchiladas

1 (16 ounce) package frozen hash brown potatoes
1 cup cooked ham, diced
1 tablespoon light olive oil
1 (4.5 ounce) can green chili peppers, diced
1 1/2 cups shredded cheddar cheese, divided
1 (28 ounce) can green chili enchilada sauce
8 (10 inch) flour tortillas

Preheat oven at 375° degrees F. 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. Coat the bottom of a 9 x 13 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 tin foil.

Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for
another 10 minutes, or until lightly browned on top. 8 servings.