My daughter says I made enchiladas too often… but what’s not to love about enchiladas? You can even make them for breakfast!

Ingredients:
12 oz frozen or dried/reconstituted hash browns
1/2 small onion, diced
1 large bell pepper, diced
1/2 cup breakfast meat (or skip the meat and go vegetarian)
1 cup shredded cheese
3 eggs, scrambled
Your favorite enchilada sauce
High heat oil (I use corn)
Salt & pepper to taste
Corn or flour tortillas

Instructions:
Preheat oven to 350.

Heat a large non-stick skillet over medium-high heat. Add about 1 tablespoon oil. When the oil is hot, add onions and bell peppers. Sautee about 7 minutes, tossing every couple of minutes, until vegetables are seared and softened. Remove to a bowl and return pan to the stove.

In the same skillet, prepare your hash browns according to package directions. Remove to a bowl and return pan to the stove.

Repeat the same process with your breakfast meat.

Turn heat down to medium-low. Quickly scramble your eggs and add to the bowl. Mix all ingredients.

Grease a 13×9 glass pan with a tablespoon of oil.Using a basting brush, add a few tablespoons of enchilada sauce.

In each tortilla, add a bit of cheese, a spoonful of enchilada sauce, and fill with breakfast ingredients. I highly recommend warming your corn tortillas before beginning this process.

Fill tortillas and arrange in a pan. Top with sauce and use your basting brush to spread the sauce around evenly. Top with remaining cheese.

Bake at 350 for about 10 minutes, until the cheese is melted.

Enjoy!
~Amelia