—Gail Sykora, Menomonee Falls, Wisconsin
- 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
- 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 a large bowl, whisk 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 10 minutes longer. Sprinkle with remaining cheese; bake for 3 minutes or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 servings.
Originally published as Brunch Enchiladas in Comfort Food Diet bookazine 2010
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