Ham and egg enchiladas

Have breakfast for dinner!


Ham and Egg Enchiladas

Makes 6 servings.

8 (8-inch) flour tortillas

2 cups cubed cooked ham

3 green onions, sliced

3 cups shredded Cheddar cheese, divided

6 large eggs

2 cups half-and-half

1 tablespoon all-purpose flour

1 (4.5-ounce) can mild chopped green chilies

1⁄4 teaspoon salt

1⁄4 teaspoon black pepper

Salsa for serving, optional

Cilantro for garnish, optional

Spray a 9 x 13-inch casserole dish with nonstick cooking spray. Lay each tortilla on a clean counter top or on a cutting board. Divide the ham and green onions among the 8 tortillas. Top each with 2–3 tablespoons of Cheddar. Roll up the tortillas and place them seam side down in the casserole dish. In a large bowl beat the eggs and then whisk in half-and half, flour, chilies, salt, and pepper. Pour over the tortillas. Cover and refrigerate overnight. Remove from the refrigerator about a half hour before baking. Preheat the oven to 350 degrees. Bake covered for 30 minutes. Uncover and top with remaining cheese. Return to the oven and continue baking uncovered for 15–20 minutes or until cheese is melted. Remove from the oven and let stand for 15 minutes to set up. Serve with salsa and garnish with cilantro (if desired).


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