Brunch Enchiladas From Christine

Yummy enchilada recipe and wonderful for those who do not like eggs. I wanted to serve something for my champagne brunch Sunday and looked for a recipe my husband would eat. (yes, you guessed, he doesn’t like eggs.) Everyone who sampled this told me how much they liked it. This is a five star recipe in my mind. And yes, I took a gamble with this one because I’d never made it before. But my recipe for Brunch Enchiladas was a roaring success. Now I made some changes to the original recipe to make it lower fat.

Menu:

Brunch Enchiladas, Fruit, Vegies, Muffins, Cinamon Rolls, Croisants, Meat, Cheese and probably something else I left out.

Oh! Mimosa and Champagne

Chris’ Brunch Enchiladas: Prep Time 15 min., Cook time 30 min,. Serves

Ingredients:

1 (16)oz. package frozen hash brown potatoes               1 1/2 cups low fat mexican cheese blend (I used more than this amount)

1 cup diced Canadian bacon (original called for ham)  1 (28)oz. can green chile enchilada sauce

1 tbl. canola oil                                                                               1(4.5)oz. can diced green chile peppers

8(10 inch flour tortillas)

green onion, mushrooms, olives are all optional ingredients and I thing would go great in these enchiladas.

Directions:

1. Preheat oven to 375 degrees F (180 degrees C)

2. Brown hash browns and canadian bacon in 1 tbl spoon of oil in a medium skillet over medium high heat. Stir in diced green chiles and 1/2 cup of cheese. Cook until cheese is melted.

3. Coat the bottom of a 9 X 13 inch baking dish with a small amount of enchilada sauce. Put tortilla open and in the dish so sauce can coat it, fill each with the potato-ham mixture, cheese, green onions and enchilada sauce. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, then cover with tin foil.

4. Bake covered in the preheated oven for 20 minutes. Remove foil and bake for another 10 minutes or until lightly browned on top. Seve immediately.