Friday, May 3, 2013
Enchiladas for breakfast
My family loves enchiladas....enough to have them for breakfast.
I saw these overnight ham and egg breakfast enchiladas on The Girl Who Ate Everything and had to give them a try. My family was very happy with the results. We used leftover Easter ham.
2 c. cubed cooked ham
1/2 c. chopped green onions
2 1/2 c. shredded cheddar cheese, divided
10 flour tortillas
1/2 tsp. salt
1 Tbsp. flour
1 1/4 c. half-and-half
1 4-ounce can diced green chiles
Salsa and sour cream for serving
Toss together ham, green onions and 2 cups cheese. Spray a 9x13 baking dish with cooking spray. Fill each tortilla with a heaping 1/3 cup of ham mixture, then roll up and place seam side down in baking dish. Whisk together eggs, salt, flour, half-and-half and chiles. Pour over enchiladas, then cover with foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Bake, covered, for 30 to 40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over top. Bake another 10 minutes, or until eggs are set. Serve with salsa and sour cream.