Wednesday, May 12, 2010

Wakey, wakey!

Once upon a time, I didn't care for green chile. I thought it was slimy and just...not...good. Flash forward to present day. I love the stuff!! Having been in New Mexico for over 10 years now (!), it's become part of my every day menu. We put it on everything!! Eggs, potatoes, breakfast burritos, chips, fries, burgers, etc. Now, I'm not talking about Ortega chiles or jalapenos. I'm talking the real deal, New Mexico Hatch roasted green chile. In the late Summer, you can have a bag of it roasted at virtually ANY grocery store or market. That is one of the best smells ever (partly because it signals the coming Fall). So, today I offer up a breakfast recipe that I love (with green chile, of course).

I originally made this for a recipe challenge on a message board. Since it was open to all over the country, I used canned ingredients to be sure I could pass on the recipe to others. I think this would be even better if you have fresh ingredients (ie: diced green chile and green chile enchilada sauce), but it was pretty good anyway. Enjoy!

Breakfast Enchiladas

Serves 8**

1 (16 oz) package frozen hash brown potatoes
1 cup diced cooked ham
1 Tbsp vegetable oil
1 (4.5 oz) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 oz) can green chile enchilada sauce

Preheat oven to 375*.

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 9x13 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. Serve immediately.

**This really didn't make as many as it said it would, at least the way I made them. If I wanted it to make 8, I would *easily* double the ingredients.**

Ooooh!! And I'm happy to announce that I'm up to 10 followers! This makes Megan happy. :) Remember - invite your friends (or your enemies) because there is a giveaway to be had once I reach 15 followers. If you like the recipes so far, you'll love the giveaway.

Listening to: Yellow (live) by Coldplay
Mood: allergic


Makeup Zombie said...

Wow, this looks yummy! Especially since there are hashbrowns in it! Wooot!

Julissa said...

Breakfast enchiladas, nice! They look good. :)

Megan Harmeyer said...

Now that I've posted this, I think I'm going to have to make it this weekend. :)