The SO is 'TAKING THE DAY OFF' <as the earth stands still> and we're having
breakfast on the patio shortly. We've invited a couple across the street
and they will be here about 8:30am. I do have an ulterior motive for
inviting them. I need the recipe the husband uses for his outstanding leek
soup. I'll have to feed him to get it. The Mrs. and I are good gardening
pals and hit the Missouri Botanical Gardens (we're both members) at least
once a week. Getting my SO and her husband together is a feat in itself.
Anyway, along with muffins(store bought), fresh fruit and slabs of ham(I'm
gonna grill 'em, wish me luck) here is the main course. I got this recipe
ages ago off of one of the recipe websites but do not recall which one. I
think it's from allrecipes.com.


INGREDIENTS:
1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over
medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar
cheese. Cook until cheese has melted.
Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada
sauce. Dip each tortilla in remaining sauce, and fill with potato-ham
mixture. Roll each as tightly as possible and place in the baking dish,
seam side down. Top with remaining sauce and cheese, and cover with tin
foil.
Bake, covered, in the preheated oven for approximately 20 minutes. Remove
foil and bake for another 10 minutes, or until lightly browned on top.
Serve immediately.