- 2cups cooked and cubed ham
- 1 green bell pepper, chopped
- 2tablespoons chopped green onions
- 2 1/2cups tater tots or hash browns
- 1 1/2cups freshly grated Pepper Jack cheese, divided
- 1 1/2cups freshly grated cheddar cheese, divided
- 1/4cup mild salsa(use medium if you like heat)*
Creamy Salsa Sauce
- 2tablespoons unsalted butter
- 2tablespoons olive oil
- 1/4cup all-purpose flour
- 114 oz. can can low sodium chicken broth
- 1teaspoon garlic powder
- 1/2tsp EACH ground cumin, chili pwdr, onion pwdr
- 1/2teaspoon saltOR less if your ham is very salty
- 1/2cup sour cream
- 1/4cup salsa(use medium if you like heat)
- sour cream
- freshly squeezed lime
- hot sauce
Bake tater tots according to package directions, broiling at the end so they are extra crispy.
Creamy Salsa Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Sprinkle in flour and cook for 3 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in salsa and sour cream. Set aside.
Enchilada Filling: In a large bowl, combine ham, peppers, green onions, tater tots, 1 cups Pepper Jack Cheese, 1 cup cheddar cheese and 1/4 cup salsa.
Assemble: Preheat oven to 350 degrees F. Spread 1/3 cup Creamy Salsa Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Evenly divide enchilada filling between tortillas then roll them up tightly burrito style, then line them in the dish. You can cover and refrigerate at this point to bake later OR Top enchiladas with remaining Creamy Salsa Sauce and remaining cheeses and proceed to bake.
Bake uncovered at 350 degrees F for 30 minutes then broil until cheese is golden. Top with desired garnishes.