Brunch Buddies Enchiladas

Name: Brunch Buddies Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 12 servings.
Ingredients: 3 cups shredded Mexican cheese blend, divided; 2 cups cubed fully cooked ham; 1 small green pepper, chopped; 1 small onion, chopped; 1 medium tomato, chopped; 12 flour tortillas (6 inches); 10 large eggs; 2 cups half-and-half cream; 2 tablespoons all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon pepper; TOPPINGS:; 4 green onions, thinly sliced; 1/2 cup cherry tomatoes, quartered; 1 can (2-1/4 ounces) sliced ripe olives, drained, optional

In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Ingredients

3 cups shredded Mexican cheese blend, divided
2 cups cubed fully cooked ham
1 small green pepper, chopped
1 small onion, chopped
1 medium tomato, chopped
12 flour tortillas (6 inches)
10 large eggs
2 cups half-and-half cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
TOPPINGS:
4 green onions, thinly sliced
1/2 cup cherry tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional

Directions

Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings.
Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes or until cheese is melted and a thermometer inserted in center reads 165°.

Nutrition Facts

1 enchilada (calculated without olives): 375 calories, 22g fat (10g saturated fat), 214mg cholesterol, 832mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 21g protein.

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Average Rating:

dublinlab

Nov 29, 2015

Every easy, l couldn't use all the filling so l'll add it to an omelet. About a generous enough 1/2 cup left. It needs a little spivey hot sauce, tasty.