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Brunch Enchiladas


"Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter."
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9 h 30 m servings 511 cals
Original recipe yields 10 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  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 overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 221
  1. 266 Ratings

Most helpful positive review

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...

Most helpful critical review

Under-whelmed. Wouldn't make again.

Most helpful
Most positive
Least positive

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...

If I could have rated this recipe higher than 5 stars, I would have. This is by far the best breakfast meal I have ever made. EVERYONE loved it. We had a birthday party and had the family over...

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 fillin...

I made this for some friends. The pan was so huge I'd figured we'd leftovers... nope! Evey last enchilada was gone! I made a few "updates" to the recipie: *Corn tortillas as I think they have...

This is a favorite, but the recipe's portions are really big, unless you are feeding people with huge appetites. I have served this a few tmes, and have always found that about 3/4 of one ench...

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,...

I made this dish for my in-laws at Christmas and a church group and everyone loved it and wanted the recipe. I was so glad that I could prepare it the night before and I did incorporate many of ...

Huge hit on Christmas morning with my family. It was gone -- completely. As for the problem some wrote about the top getting crisp, i just made sure to cover it with aluminum foil while baking...

Very good, with the addition of a dash of cumin, a teaspoon of chili powder and of cilantro, 1/2 t salt and a couple grinds of pepper. I increased the hot pepper to three shakes and added a sma...