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Brunch Enchiladas Recipe

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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

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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 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 1/3 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, 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 enchiladas.

Nutritional Facts 1 enchilada (prepared with low-fat ham, fat-free flour tortillas, reduced-fat cheddar cheese, fat-free milk, 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.

Originally published as Brunch Enchiladas in Taste of Home February/March 2000, p31

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Brunch Enchiladas (12)

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Brunch Enchiladas

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Reviewed on Apr. 23, 2012 by RendiB

My daughter loved these, but next time I will either switch out the half and half for something else, or use less half and half and more eggs. I was not fond of the extreme half and half taste. Will make these again though and will probably add some sausage and mushrooms.

Reviewed on Apr. 23, 2012 by hoslerjd

Really good .... but I changed a few things to the recipe. I used turkey sausage instead of ham, I sauteed the onions w/ it and added roasted green/red chillies as well. I then cooked hashbrowns and added that to the sausage mix. I used Gouda cheese on the inside and the cheese on top was the mexican mix!

The office LOOOOVED it!!!

Reviewed on Mar. 18, 2012 by hwalling

Delicious! I used cooked and drained spicy breakfast sausage, evaporated milk in place of the cream, and I added chopped green chiles on top of the cheese. I also served it with salsa on the side.

Reviewed on Feb. 15, 2012 by SusieOFoodie

This is great! I saute chopped onion and green pepper in place of the green onion, it is delicious!

Reviewed on Nov. 21, 2011 by dhindersmann

Quick and easy!

Reviewed on Dec. 13, 2010 by raveangelx79

This was wonderful. So convenient to make ahead and it got rave reviews even from picky people.

Reviewed on Jul. 08, 2010 by mtngma17

could you use lowfat milk instead of the half and half? acwlogcabin@mesanetworks.net

Reviewed on Jun. 11, 2010 by pissed

fast and easy. nice change for breakfast when i'm cooking for a drilling crew

Reviewed on Apr. 11, 2010 by katlaydee3

This was excellent. Everyone loved it including me and I really don't like eggs that much. Would definitely make for a brunch again.

Reviewed on Dec. 18, 2009 by loleyour

I'm always looking for a different recipe for Christmas morning. This was excellant

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