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
- 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 large eggs, lightly beaten
- 1/4 teaspoon salt, optional
- 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 13x9-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.
Originally published as Brunch Enchiladas in Taste of Home February/March 2000, p31
Reviews for Brunch Ham Enchiladas
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review