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Brunch Enchiladas

Brunch Enchiladas
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
10 ServingsPrep: 15 min. + chilling Bake: 40 min. + standing

Ingredients

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

Directions

  • In a large bowl, combine ham and onions; place about 1/4 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. baking dish.
  • In another large bowl, combine the 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° 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. Yield: 10 servings.
Nutrition Facts: 1 enchilada (prepared with low-fat ham, fat-free flour tortillas, reduced-fat cheddar cheese, fat-free milk,
© Taste of Home 2013

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Brunch Enchiladas (continued)

Nutrition Facts: egg substitute and without salt) equals 247 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 832 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013