Brunch Enchiladas Recipe

Brunch Enchiladas Recipe photo by Taste of Home

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—Gail Sykora, Menomonee Falls, Wisconsin

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Brunch Enchiladas Recipe

Prep: 15 min. + chilling Bake: 40 min. + standing

Yield: 10 Servings

15 35 50

Ingredients

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 fat-free flour tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese
1 tablespoon all-purpose flour
2 cups fat-free milk
1-1/2 cups egg substitute

Directions

In a large bowl, 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. baking dish.
In another large bowl, combine the flour, milk and eggs 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 enchiladas.

Nutritional Facts 1 enchilada equals 258 calories, 7 g fat (4 g saturated fat), 32 mg cholesterol, 838 mg sodium, 29 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Brunch Enchiladas in Comfort Food Diet bookazine

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia