Enchilada Hash Brown Casserole Recipe

4.5 2 3
Enchilada Hash Brown Casserole Recipe
Enchilada Hash Brown Casserole Recipe photo by Taste of Home
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Enchilada Hash Brown Casserole Recipe

Read Reviews
4.5 2 3
Publisher Photo
Here’s a wonderfully different combination of Mexican flavors that’s guaranteed to spice up any family brunch, breakfast or supper. Try this dish soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico
Recommended: 13x9 Brunch Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + standing

Ingredients

  • 1-1/2 cups enchilada sauce
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 3 cups frozen cubed hash brown potatoes, thawed
  • 1-1/4 cups (5 ounces) shredded Mexican cheese blend, divided
  • 1 cup cubed fully cooked ham
  • 1 cup canned black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 6 eggs
  • 2 tablespoons butter

Directions

In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in.-square baking dish; sprinkle with remaining cheese.
Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes.
Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole. Yield: 6 servings.
Originally published as Enchilada Hash Brown Casserole in Simple & Delicious March/April 2010, p35

Nutritional Facts

1 each: 347 calories, 19g fat (10g saturated fat), 255mg cholesterol, 1080mg sodium, 28g carbohydrate (2g sugars, 5g fiber), 21g protein.

  • 1-1/2 cups enchilada sauce
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 3 cups frozen cubed hash brown potatoes, thawed
  • 1-1/4 cups (5 ounces) shredded Mexican cheese blend, divided
  • 1 cup cubed fully cooked ham
  • 1 cup canned black beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 6 eggs
  • 2 tablespoons butter
  1. In a large bowl, combine the first six ingredients; stir in the potatoes, 1 cup cheese, ham, beans and green chilies. Transfer to a greased 8-in.-square baking dish; sprinkle with remaining cheese.
  2. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes.
  3. Meanwhile, in a large skillet, fry eggs in butter as desired. Serve with casserole. Yield: 6 servings.
Originally published as Enchilada Hash Brown Casserole in Simple & Delicious March/April 2010, p35

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Reviews forEnchilada Hash Brown Casserole

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Cissiet User ID: 8230075 218862
Reviewed Jan. 26, 2015

"I used a dozen of fresh green chilis hot and layered them in. I also used 1 cup of Spanish rice and layered it in but do not top with rice or else it will get to hard. You can use corn tortillas instead of the flour. Make sure to brown the flour tortillas to help them from getting too soggy."

MY REVIEW
lesliemoffitt User ID: 4993495 171380
Reviewed Jul. 15, 2010

"las palmas ench sauce is the only kind to use unless you make you own. this was very easy and just as good"

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