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Enchilada Hash Brown Casserole

 Enchilada Hash Brown Casserole
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
6 ServingsPrep: 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 Eggland's Best 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.

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Enchilada Hash Brown Casserole (continued)

Nutritional Facts: 1 cup potato mixture with 1 egg equals 347 calories, 19 g fat (10 g saturated fat), 255 mg cholesterol, 1,080 mg sodium, 28 g carbohydrate, 5 g fiber, 21 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.