Brunch Enchiladas Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Ground Fully Cooked Ham - 2 cups | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Green pepper | 1/2 Cup (16 tbs), finely chopped | |
| Cooking oil | 2 Tablespoon | |
| Flour tortillas | 8 | |
| Divided Cheddar Cheese - 2-1/2 cups (10 ounces), shredded | ||
| Eggs | 4 | |
| Light cream | 2 Cup (16 tbs) | |
| All-Purpose Flour - 1 tablespoon | ||
| Garlic powder | 1/4 Teaspoon | |
| Hot Pepper Sauce - 2 to 3 drops | ||
| Salsa | ||
| Sour cream | ||
Directions
GETTING READY
1. Preheat oven at 350°.
MAKING
2. In a skillet, stir-fry ham, onions and green pepper in oil until vegetables are tender.
3. Place 1/3 cup on center of each tortilla and put 3 tablespoons of cheese.
4. Grease an 11-in. x 7-in. x 2-in. baking dish.
5. Roll up the tortilla and place the seam side down in the baking dish.
6. In a bowl, whisk eggs.
7. Mix cream, flour, garlic powder and hot pepper sauce; blend well.
8. Pour over the tortillas.
9. Cover and refrigerate for 8 hours or overnight.
10. Remove from refrigerator 30 minutes prior to baking.
11. Bake, uncovered, at 350° for 45-50 minutes.
12. Sprinkle cheese over it.
13. Set aside for 5 minutes.
SERVING
14. Pass with salsa and sour cream.
1. Preheat oven at 350°.
MAKING
2. In a skillet, stir-fry ham, onions and green pepper in oil until vegetables are tender.
3. Place 1/3 cup on center of each tortilla and put 3 tablespoons of cheese.
4. Grease an 11-in. x 7-in. x 2-in. baking dish.
5. Roll up the tortilla and place the seam side down in the baking dish.
6. In a bowl, whisk eggs.
7. Mix cream, flour, garlic powder and hot pepper sauce; blend well.
8. Pour over the tortillas.
9. Cover and refrigerate for 8 hours or overnight.
10. Remove from refrigerator 30 minutes prior to baking.
11. Bake, uncovered, at 350° for 45-50 minutes.
12. Sprinkle cheese over it.
13. Set aside for 5 minutes.
SERVING
14. Pass with salsa and sour cream.
Chef
