Ham and Egg Enchiladas Recipe
"Breakfast Casserole Recipes"
Ham and Egg Enchiladas
1 Tbsp cornmeal
2 cups diced cooked ham
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup sliced green onions
1 (4.5-oz.) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 cup half-and-half
1 Tbsp all-purpose flour
3 drops hot pepper sauce
4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce and chopped tomatoes
Heat oven to 350 degrees (F). Grease a 13x9-inch (3-quart) baking dish; sprinkle
with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions, and
green chiles. Spoon about 1/3 cup of the mixture down center of each tortilla.
Roll up tightly; place in greased and cornmeal-coated baking dish.
In medium bowl, combine eggs, half-and-half, flour, and hot pepper sauce; beat
well. Pour evenly over filled tortillas. Cover with foil. Bake at 350 degrees
for 35 to 40 minutes or until eggs are set. Remove from oven; sprinkle with
Cheddar cheese. Cover; let stand 5 minutes. Top with shredded lettuce and
Makes 8 servings.
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