BRUNCH ENCHILADAS
An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.
Provided by By Inspired Taste
Categories Breakfast
Time 8h55m
Yield 5
Number Of Ingredients 10
Steps:
- Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
- In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
- To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.
Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g
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Ahmar Dilshad
[email protected]I've never had brunch enchiladas before, but these were amazing! The combination of potatoes, eggs, and salsa verde was perfect.
Prince Nyarenda
[email protected]These enchiladas were delicious! I especially loved the salsa verde. I will definitely be making these again.
Zoee Mancusi
[email protected]I thought these enchiladas were just okay. I think they could use some more flavor.
DON WISE TV
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them!
Mourad Hassan
[email protected]I've made these enchiladas several times and they're always a hit! They're so easy to make and they're always delicious.
caren sitati
[email protected]I'm not a big fan of potatoes in enchiladas, but I thought these were pretty good.
Aryana Amir Hamza
[email protected]I had some trouble rolling the enchiladas, but they still tasted great.
Uzair Baloch
[email protected]These enchiladas were a bit too bland for my taste. I think they could use some more seasoning.
Nolwazi Nomabunga
[email protected]I love the salsa verde in these enchiladas. It gives them a really fresh and flavorful taste.
Naim Hossin
[email protected]These were a great way to use up leftover potatoes and eggs. I added some extra cheese and sour cream, and they were perfect!
Natalia Cackowski
[email protected]I made these enchiladas for my friends and they raved about them! Definitely a keeper recipe.
Md Forhad Mia
[email protected]5 stars! These enchiladas were delicious and perfect for a lazy Sunday brunch.
Umar Shiraz
[email protected]These enchiladas were super easy to make and they tasted amazing! I used a store-bought salsa verde, but I think it would be even better with homemade. Highly recommend!
Magezi Ronald
[email protected]I was a bit skeptical about the combination of potatoes and eggs in enchiladas, but I was pleasantly surprised! The flavors and textures worked really well together. I'll definitely be making these again.
Naeema Khan
[email protected]I've made these enchiladas twice now and they're always a crowd-pleaser. The potatoes and eggs make them a hearty and filling meal, perfect for brunch or dinner.
Shamim hossain prem Shamim hossain prem
[email protected]These brunch enchiladas were a hit at our family gathering! Everyone loved the unique combination of flavors and textures. The salsa verde was especially delicious!