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Enchilada Hash Brown Casserole

Total Time

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

Makes

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 soon...it just may become a new favorite! Geraldine Saucier - Albuquerque, New Mexico
Enchilada Hash Brown Casserole Recipe photo by Taste of Home

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 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

Directions

  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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