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Brunch Enchiladas

By: Gail Sykora

"When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. Plus, they can be easily assembled the day before. -Gail Sykora, Menomonee Falls, Wisconsin"

Rate/Review | Read Reviews (75)

7,340 Saves

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt

Directions

Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Footnotes

Nutritional Analysis: One enchilada (prepared with low-fat ham, fat-free flour tortillas, reduced-fat cheddar cheese, skim milk and egg substitute equivalent to 6 eggs) equals 236 calories, 4 g fat (0 saturated fat), 18 mg cholesterol, 791 mg sodium, 28 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.