Brunch Enchiladas

SUBMITTED BY: DBLUNCK PHOTO BY: smilesarepriceless

"Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	9 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

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INGREDIENTS

1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce

READ REVIEWS (107)

DIRECTIONS

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
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 overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
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.

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REVIEWS

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Reviewed on Feb. 8, 2004 by DREGINEK

Very good but my suggestion as to why they may not turn out well...make sure that the enchiladas and wrapped tightly and that the egg mixture almost covers over them completely. If there is too much tortilla sticking out, they will burn on top as previous complaints have stated, while the inside tastes just fine. The first time I made this recipe, the top of my tortillas didn't burn but got semi-hard after cooking. They were still good enough for me to try again and the second time, after making sure that it was mostly covered with the egg mixture, they turned out REALLY GOOD. I also added more cheese in the mixture. This is a good recipe but it is one that takes practice to make perfect. Hopefully, readers will take this suggestion into account and try them. They are worth it and my family now requests them regularly. (I even made them for dinner once and used a variety of mexican toppings to complete the meal).

50 users found this review helpful

Reviewed on Oct. 21, 2003 by SHARON IN SAN DIEGO

Wonderful dish. Enjoyed by all at a brunch this morning. Read all reviews and incorporated some of the suggestions: replaced red pepper for the green, added a small can of diced green chilies, replaced Jimmy Dean breakfast sausages (crumbled and browned) for the ham, used half shredded cheddar and half shredded pepper jack. Delicious, rich, satisfying. Served with mild salsa. Will also have available sour cream and guacamole the next time I make this.

13 users found this review helpful

Reviewed on Sep. 13, 2005 by GSUEAW

I substituted 1/2 lb bulk sausage (browned and drained) for the ham, added 16 oz frozen hashbrowns (sauteed them and the onions with the cooked sausage), added more onions to the tortilla filling. I also added one more egg, salt and pepper, and another cup of cheese on top of the casserole. I baked for 45 min covered with foil, removed the foil for 15 more minutes. When the casserole came out of the oven, I sprinkled with more green onions and dollops of Pace Picante Sauce. It looked beautiful with all the different colors and tasted divine! I will definately make again.

12 users found this review helpful

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