Because of the grill markings, panini sandwiches have a unique appearance. With soup or maybe a salad, I enjoy serving this grilled sandwich. This sandwich recipe works for numerous sandwiches. Just put them together in advance, grill them, and keep them warm in the oven until you’re ready to serve.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 enchiladas |
Ingredients
- 1 (16 ounce) package frozen hash brown potatoes
- 1 cup diced cooked ham
- 1 tablespoon vegetable oil
- 1 (4.5 ounce) can diced green chile peppers
- 1 ½ cups shredded Cheddar cheese, divided
- 1 (28 ounce) can green chile enchilada sauce
- 8 (10 inch) flour tortillas
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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 9×13 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.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 10 g |
| Sodium | 1578 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
So very funny! I altered the recipe, too! But I had to laugh at all of us, because when we were finished, we were NOT reviewing THIS RECIPE at all – but an entirely different recipe which we each had developed! How much fun is that! Creativity is REALLy the foundation of cooking! I also enjoyed the new version of the recipe which I designed!
I really liked this as did my kids. However, refrigerated hash browns are much better to use than frozen.
this recipe was a great base to go off of for me to cook out of the box.. ok I don’t like enchilada sauce at all. so I went by the directions but what I changed was. I made a sausage gravy for my sauce. put some in the bottom of the pan. reserve the rest for the top. I took my egg, hasbrowns, cheese an rotel, mixed them together put in tortillas. then topped with the sausage gravy. I didn’t have ham so I left that out. cooked like directions said it’s now a family fav here.
Like other posters, I thought it odd that a breakfast enchilada didn’t have eggs. But I stuck to the recipe and didn’t add them. I didn’t miss them! Although I am sure it tastes good either way. I used southwest style hash browns for a little extra zing. Great recipe that lends itself to switching up with different types of meat.
I added all the leftover veggies in my fridge that seemed vaguely “Mexican” and/or breakfasty and they turned out delicious!!
Creative idea for breakfast that’s different than the usual breakfast taco I normally throw together. I added egg whites (watching cholesterol), bell pepper, small bit of cream cheese alternative instead of cheddar cheese, turkey breakfast sausage instead of ham (cholesterol reason), garlic, and southwestern seasoning mix. Loved the taste and how the filling can be what you want it to be. I used half Mission brand gluten free flour tortillas and half regular flour tortillas. The gluten free tortillas turned to mush. Most enchiladas are made with corn tortillas so I think going forward I will use corn instead. Great recipe idea for sure!
I replaced the ham with carnitas and used 505 mild green chili sauce for the enchilada sauce. I made 9×13 trays and they were all gone for a brunch I hosted. (other people brought food too)
I made it. First off I had to add eggs(4). I also made my own hash browns. I used my glass pie pan for the dipping of the flour tortillas The times worked out swell Wife was thrilled. Yes will make this again. Very tasty.
I used a home made enchilada sauce
Awesome Christmas make-ahead breakfast! I modified the recipe slightly. My daughter and I are vegetarian, so I made two versions – one with no meat and I substituted green chilis and diced tomatoes for the ham. The other “meat” version I used sage breakfast sausage instead of ham, and the carnivors in my house loved it!! I also used red enchilada sauce for the meat version, and green chili enchilada sauce for the vegetarian version. Super yummy with the browned hash browns inside the enchiladas! I will definitely make this again, and probably for dinner next time!
Made this for a morning brunch. I had enough egg dishes and wanted something different than hash browns to serve along side. I used mild sauce per our preferences. I also did not dip the tortillas as my experience with other recipes suggested that they would absorb the sauce just fine by coating the bottom and pouring over the top. I added diced andoullie sausage to most of them, and left a few meatless for our vegetarian guests. They were a big hit.
This is a good recipe to use as a base and go from there. Instead of ham I prefer to use a good quality chorizo made from ground pork shoulder instead of the traditional chorizo made from pork snouts, salivary glands and lymph nodes. I spice it up a bit more for us with serrano peppers. One enchilada per serving is a bit skimpy so I find that this really makes 4 servings, not 8 and it keeps well so that we either have the leftovers as a rerun for dinner or reheated the next morning for breakfast. If it’s Mexican it’s easy to tweak to your own taste preference.
I browned some breakfast sausage before adding the hashbrowns then added some eggs cooking it until the eggs were no longer wet. More protein! It was delicious!!
The whole family loved it, I did add eggs
I added onions and scrambled eggs. It was pretty good, but I accidentally used hot chili peppers and enchilada sauce so it was a little too spicy for my taste. Next time I’ll be more careful and will also add more ham and eggs and less hash browns.
Pretty yummy. Really good flavor. Just did without dredging the tortillas in the sauce first since they have sauce on bottom and later on top
This was great I use turkey bacon and beef sausages for my stepmom and everyone loved it!
really a nice recipe , as some have mentioned it lacks that one thing to make it special. I tried jalapenos, salsa guacamole and pepper sauce. The guac worked best for me and I also added mushrooms but I don’t recommend you make too many changes to work of the author.
It was very good however I think next time I’d add egg to it. Just my preference
We liked these but they seriously needed eggs. Plus the dipping tortillas step made a huge mess, and I wound up abandoning that after about the second one in favor of putting a small amount of sauce inside each enchilada and then dumping the rest over the top. Good starting point, but as written this needs some tweaking.
Have not made it yet I was concerned about diced ham and no eggs… I am going to try it but we need to put green chili into the tortilla… for canned I would probably use Hatch Green Chili but fortunately for me I have a stash of Hand Smoked Hatch Green Chili (I don’t roast my peppers I take it the extra mile and smoke them)… and I am thinking cheese inside of the tortilla as well with Chorizo …. but I am definitely trying this out … forget ham… use bacon and not the store brand bacon go to your local butcher shop or carniceria and get a custom cured bacon… life is about experience and eating is an experience … make it outrageous!