About Me

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Most of you know that I came from a big family ~ 7 kids! No, we are not Catholic. Yes, we had the same parents. (Those are usually the two questions people ask when they hear "7 kids?".) Most of you also know that my mom was sick for years. I am the second oldest, so I did a lot of the care-taking of the younger kids. I learned to cook when I was 10. I remember the first thing I cooked with my dad was Tacos. I loved cooking. Then, there was the baking. I made all the desserts and the b-day cakes for everyone's b-day, including mine. And I loved it! Another thing I remember is my grandmother making the biggest dessert spreads ever at the holidays. She made sure that every person there (we are talking, like, 30+ people) had their favorite dessert. I remember visiting her when I was 20. We cooked & baked all week. I never felt as close to her until then. We had this bond now - baking! I learned so much from her. I think it fueled my love of baking ~ and cooking! Now, at the Holidays, I make sure to prepare everyone's favorite dessert, no matter how many attend. It just wouldn't be the Holiday's if you didn't have your favorite pie, cake, cookie or candies!!

Tuesday, August 3, 2010

Breakfast Enchiladas

I found this recipe on the internet about a year ago...  Great breakfast alternative for those who do not like eggs (like found in breakfast burritos).

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Ingredients

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

Directions


  1. Preheat oven to 375*
  2. Brown hash browns and ham in 1 tablespoon of oil in a skillet over medium high heat.
  3. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. 
  4. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce.
  5. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. 
  6. Roll each as tightly as possible and place in the baking dish, seam side down. 
  7. Top with remaining sauce and cheese, and cover with tin foil.
  8. Bake, covered, for approximately 20 minutes. 
  9. Remove foil and bake for another 10 minutes, or until lightly browned on top. 
  10. Serve immediately. 

 

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