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Brunch Enchiladas

4

570 min

Brunch Enchiladas


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Time

570 min

Serving

10 persons

Calories

511

Rating

4.00★ (305)

Author: Victoria Buriak
These enchilada breakfast casseroles are filled with ham, vegetables, and cheese, baked together in a creamy egg batter.

Ingredients

  • ham: 1 pound (chopped, cooked)
  • green onions: 0.75 cup (sliced)
  • green bell peppers: 0.75 cup (chopped)
  • cheddar cheese: 3 cups (divided, shredded)
  • (7-inch) flour tortillas: 10 piece
  • eggs: 5 piece (beaten)
  • half-and-half cream: 2 cups
  • milk: 0.5 cup
  • all-purpose flour: 1 Tbsp
  • garlic powder: 0.25 tsp
  • dash hot pepper sauce: 1 piece

Metric Conversion

Stages of cooking

Brunch Enchiladas Photo 21
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Brunch Enchiladas Photo 5 4
  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13-inch baking dish.
    Brunch Enchiladas Photo 2
  2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate 8 hours to overnight.
    Brunch Enchiladas Photo 3
  3. The next morning, preheat the oven to 350 degrees F (175 degrees C).
    Brunch Enchiladas Photo 4
  4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
    Brunch Enchiladas Photo 5

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