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Enchilada Hash Brown Casserole

Total Time

Prep: 15 min. Bake: 40 min. + standing


6 servings

Here’s a wonderfully different combination of Mexican flavors that’s guaranteed to spice up any family brunch, breakfast or supper. Try this dish just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico
Enchilada Hash Brown Casserole Recipe photo by Taste of Home


  • 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 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 large 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.

Nutrition Facts

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

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Average Rating:
  • Cissiet
    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.

  • jennyharper76
    Aug 29, 2013

    No comment left

  • Mary52999
    Jan 29, 2011

    No comment left

  • lesliemoffitt
    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