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Brunch Enchiladas Recipe
|Ground cooked ham||2 Cup (32 tbs)|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Flour tortillas||8 (7 Inch)|
|Shredded cheddar cheese||10 Ounce (2 1/2 Cups, Divided)|
|Half and half||2 Cup (32 tbs)|
|All purpose flour||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Hot pepper sauce||2 Drop|
|Salsa||1 Cup (16 tbs)|
|Sour cream||1 Tablespoon|
Serving size: Complete recipe
Calories 3599 Calories from Fat 2117
% Daily Value*
Total Fat 239 g367%
Saturated Fat 117.9 g589.4%
Trans Fat 0 g
Cholesterol 1466.7 mg
Sodium 5814.3 mg242.3%
Total Carbohydrates 184 g61.2%
Dietary Fiber 9.1 g36.4%
Sugars 23.4 g
Protein 177 g353.9%
Vitamin A 193.2% Vitamin C 163.2%
Calcium 290.6% Iron 89.4%
*Based on a 2000 Calorie diet
Place 1/3 cup down the center of each tortilla; top with 3 tablespoons cheese.
Roll up and place seam side down in a greased 11-in.x 7-in.x 2-in.baking dish.
In a bowl, beat the eggs.
Add cream, flour, garlic powder and hot pepper sauce; mix well.
Pour over tortillas.
Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese.
Let stand 5 minutes.