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Breakfast: Brunch Enchiladas

Source of Recipe

Pat O'Brien


List of Ingredients

2 cups ground fully cooked ham
1/2 cup sliced green onions
1/2 cup finely chopped green peppers
2 tablespoons cooking oil
8 flour tortillas (7 inches)
2 1/2 cups shredded cheddar cheese, divided
4 eggs
2 cups light cream
1 tablespoon flour
1/4 teaspoon garlic powder
2 to 3 drops hot sauce
salsa
sour cream


Recipe

In a skillet, saute ham, onions and green pepperin oil until vegetables are tender. Place 1/3 cup down the center of each tortilla; top with 3 tbl. cheese. Roll up and place seam side down in a greased 11x7 inch baking dish. In a bowl, beat the eggs. Add cream, flour, garilc powder and hot pepper sauce; mix well. Pour over tortillas. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350ºF for 45-50 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes. Serve with salsa and sour cream. Yield: 4 servings.