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.