Charlene's Recipe

South of the border Enchiladas

Category: Best ever casseroles

Serves 8

1 Tbsp oil
16 oz pkg frozen shredded hashbrowns
1 cup cooked ham, diced
4 1/2 oz can diced green chilies
1 1/2 cup shredded Cheddar cheese, divided
28 oz can green chili enchilada sauce, divided
8 (10 inch) flour tortillas

Heat oil in a skillet over medium high heat. Add hash browns and ham; cook until golden. Stir in chilies and 1/2 cup cheese until cheese is melted. Spoon enough enchilada sauce into an ungreased 13x9 inch baking pan to coat the bottom. Dip each tortilla in remaining sauce and fill with hash brown mixture. Roll each tortilla as tightly as possible and place in baking pan seam side down. Top with remaining sauce and cheese; cover with aluminum foil. Bake at 375 degrees for about 20 minutes. Remove aluminum foil and bake an additional 10 minutes, or until lightly golden. Serve immediately.