Brunch Enchiladas

Brunch Enchiladas

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"Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter."

Ingredients

9 h 30 m {{adjustedServings}} servings 511 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

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  1. Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
  2. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

200
  1. 241 Ratings

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Very good but my suggestion as to why they may not turn out well...make sure that the enchiladas and wrapped tightly and that the egg mixture almost covers over them completely. If there is too...

If I could have rated this recipe higher than 5 stars, I would have. This is by far the best breakfast meal I have ever made. EVERYONE loved it. We had a birthday party and had the family over...

I substituted 1/2 lb bulk sausage (browned and drained) for the ham, added 16 oz frozen hashbrowns (sauteed them and the onions with the cooked sausage), added more onions to the tortilla fillin...