Breakfast Enchilada Casserole

Breakfast - Friday, July 29th

 Ok, this is already in the blog as Breakfast Enchiladas, but Dione keeps saying, "why don't you make a casserole out of it like you do the dinner dish".  I hadn't thought of that.  But I really wanted to make the "enchiladas", so I decided to make it the "normal" way...  until mid way through.  And I thought, she's right. Let's see what this is like as a casserole instead of individual servings.  The pictures are going to show that I coated the tortillas in the green enchilada sauce to make them more pliable in order make the traditional enchiladas. Normally, in making a casserole, I would cut the tortillas and then added the sauce to the whole mix. But you will get the idea!!  I will give the directions as it SHOULD have been done as a casserole.  BTW, this was SUPER YUMMY!!!

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. Cut tortillas into small squares.
6. Combine tortillas & ham mixture in a big bowl. Add enchilada sauce and mix well.
7. Sprinkle with a little 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.