Best Enchilada Hash Brown Casserole Recipes

ENCHILADA HASH BROWN CASSEROLE

Enchilada Hash Brown Casserole image

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

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 347 calories, Fat 19g fat (10g saturated fat), Cholesterol 255mg cholesterol, Sodium 1080mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 21g protein.

HASH BROWN ENCHILADA BREAKFAST CASSEROLE

Hash Brown Enchilada Breakfast Casserole image

Made with hash browns, eggs and chorizo, this easy enchilada breakfast casserole is bound to become a new family favorite.

Provided by Stephanie Wise

Categories Breakfast

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

1 lb chorizo sausage
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow or white onion
1/2 cup canned black beans (drained, rinsed)
1 can (10 oz) Old El Paso™ mild red enchilada sauce
4 oz cream cheese, softened
1 package (1 oz) Old El Paso™ taco seasoning mix
2 teaspoons olive oil
8 eggs
3 tablespoons milk
Salt and pepper, to taste
2 cups shredded Mexican cheese blend (8 oz)
1 bag (1 lb) frozen shredded hash brown potatoes, thawed
Chopped fresh cilantro, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish or casserole with cooking spray.
Heat 10-inch heavy-bottomed skillet over medium-high heat. Add chorizo, 1/4 cup of the green bell pepper, 1/4 cup of the red bell pepper and 1/4 cup of the onion. Cook about 10 minutes, stirring frequently and breaking up chorizo with wooden spoon, until chorizo is no longer pink and vegetables are softened.
Reduce heat to medium-low. Stir in black beans, enchilada sauce, cream cheese and taco seasoning mix until well combined. Cook about 2 minutes or until warmed through. Transfer mixture to baking dish.
Wipe out skillet, and return to stovetop over medium-low heat. Add olive oil. In large bowl, beat eggs, milk, and salt and pepper with whisk. Pour into skillet and cook 5 to 7 minutes, stirring occasionally, until eggs are a soft scramble. Remove from heat; stir in 1 cup of the shredded cheese. Spread evenly over top of mixture in baking dish.
In large bowl, mix remaining 1/4 cup green bell pepper, 1/4 cup red bell pepper, 1/4 cup onion, 1 cup shredded cheese and the hash brown potatoes. Spread evenly over eggs in baking dish.
Bake 30 to 35 minutes or until bubbly and baked through and potatoes on top are golden brown. Sprinkle with chopped fresh cilantro. Serve warm.

Nutrition Facts : Calories 610, Carbohydrate 28 g, Cholesterol 280 mg, Fat 2, Fiber 3 g, Protein 30 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1360 mg, Sugar 5 g, TransFat 0 g