Jan's Breakfast Enchiladas

I combine a few recipes so I will give it a try here! Glad you liked it, it is pretty spicy.

2 cups of Western Hash brown, (the ones by the eggs, not frozen)
8 large eggs
8 oz of chopped ham (package all chopped easiest)
1/2 cup salsa (maybe a little more)
package of shredded pepper jack cheese

12 tortillas

Monteray Jack Cheese or Mexican cheese

Enchillada sauce

Brown hash browns in vegetable or olive oil as directed on package
Add ham, brown a little. Add eggs to potatoes, scramble until lightly done, add salsa and mix

In a 9x12 oiled pan sprinkle 2 tablespoons or so of cheese into a tortilla, add egg and potato mixture, turn up sides of tortilla and roll. Repeat until pan is full, 12 does it for me but only 10 tortillas come in a package, so sometimes I use 10.

They can be frozen at this point if you want to make them ahead for a crowd. They also can be frozen individually.

Before baking, pour a can (jar) of enchilada sauce over the rolled shells, place 1.5 cups of Monteray Jack cheese over top, I sent quesedilla with you.

Bake at 350 degrees for 45 minutes

Jan P. brought this over after Mom passed away!