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Brunch Enchiladas

  Ground cooked ham 2 Cup (32 tbs)
  Green onions 1⁄2 Cup (8 tbs), sliced
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Flour tortillas 8 (7 Inch)
  Shredded cheddar cheese 10 Ounce (2 1/2 Cups, Divided)
  Eggs 4
  Half and half 2 Cup (32 tbs)
  All purpose flour 1 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Hot pepper sauce 2 Drop
  Salsa 1 Cup (16 tbs)
  Sour cream 1 Tablespoon

In a skillet, saute ham, onions and green pepper in oil until vegetables are tender.
Place 1/3 cup down the center of each tortilla; top with 3 tablespoons cheese.
Roll up and place seam side down in a greased 11-in.x 7-in.x 2-in.baking dish.
In a bowl, beat the eggs.
Add cream, flour, garlic powder and hot pepper sauce; mix well.
Pour over tortillas.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese.
Let stand 5 minutes.

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Brunch Enchiladas Recipe