Breakfast Enchiladas

Breakfast Enchiladas

33 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  MAMASPICE

“A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.”

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Adjust Servings

Original recipe yields 8 enchiladas



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.

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Reviews (33)

Rate This Recipe
Crystal S

Crystal S

These were somewhat bland the first time I made them. The second time I added cooked sausage, scrambled eggs, O'brien potatoes and a mix of cheddar and pepperjack to stuff the enchiladas. What a very pleasant surprise.... Quite tasty, in fact. Just to experiment, I froze two of the enchiladas and am so very glad I did. Had no idea what to expect as I have never had a reason to freeze scrambled eggs. Popped them into the oven and when done, tasted as if they were freshly made. Perfect to keep on hand for surprise overnight guests!



This recipe was really good. I actually added eggs in the burritos also. Great tasting. I think I will try pouring eggs over the whole thing too to try and make a casserole. Yummy!



This turned out really good. I enjoyed it a lot. I also tried it with the eggs in it, and I also enjoyed it like that. GREAT RECIPE!

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Amount Per Serving (8 total)

  • Calories
  • 483 cal
  • 24%
  • Fat
  • 24.9 g
  • 38%
  • Carbs
  • 53 g
  • 17%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 1578 mg
  • 63%

Based on a 2,000 calorie diet



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Easter Breakfast Casserole


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Breakfast Burritos