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Brunch Ham Enchiladas

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. And they're easy to assemble the day before. —Gail Sykora, Menomonee Falls, Wisconsin
  • Total Time
    Prep: 15 min. + chilling Bake: 40 min. + standing
  • Makes
    10 servings

Ingredients

  • 2 cups cubed fully cooked ham
  • 1/2 cup chopped green onions
  • 10 flour tortillas (8 inches)
  • 2 cups shredded cheddar cheese, divided
  • 1 tablespoon all-purpose flour
  • 2 cups half-and-half cream
  • 6 large eggs, lightly beaten
  • 1/4 teaspoon salt

Directions

  • 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, if desired, salt 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.
Nutrition Facts
1 enchilada: 397 calories, 20g fat (10g saturated fat), 175mg cholesterol, 846mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 21g protein.

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