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.

CHICKEN ENCHILADAS

Ingredients:
Grilled chicken:
1 chicken, cut into 2 parts, then bake
2 tablespoons cooking oil, 6 tablespoons soy sauce Bango sweet taste, 2 tablespoons honey

Sauce:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
3 large red chilies
3 large green chilies
200 ml of broth
500 grams of tomatoes, blender, then boil until thickened
1 teaspoon salt and 1 / 2 teaspoon pepper
6 pieces of tortilla, heat
150 grams of cheddar cheese, grated

How To Make: