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Misc: Brunch Enchiladas




Source of Recipe


From Rise & Dine, by Marcy Claman


List of Ingredients




2 cups ground fully cooked ham
1/2 cup sliced green onions 1/2 cup finely chopped green bell peppers
2 1/2 cups shredded cheddar cheese
8 floor torillas (7-inch diameter)
4 beaten eggs
2 cups light cream or milk
1 tablespoon all-purpose flour
1/4 teaspoon salt (optional)
1/4 teaspoon garlic powder
Few drops of hot pepper sauce (such as Tabasco)
Avocado slices
Fresh salsa
Sour cream



Recipe



In a bowl, combine ground ham, onions and green peppers. Place 1/3 cup of this mixture and 3 tablespoons cheese at one end of tortilla. Roll up. Repeat with rest. Arrange tortillas seam-side down in a greased 12- by 7 1/2- by 2-inch oven-proof casserole. Combine eggs, cream, flour, salt, garlic powder, and hot pepper sauce. Pour over tortillas.

Cover and refrigerate several hours or overnight. Remove from fridge 3/4 hour before baking. Preheat oven to 350 degrees and bake for 45 to 60 minutes or until set. Sprinkle with remaining cheese. Bake 3 minutes more until cheese melts, then let stand 10 minutes. Garnish with last 3 ingredients.

Tip: For a wonderful mix of textures and temperatures, serve this entree with spicy Mexican corn muffins and chilled shrimp gazpacho soup.

Variations: Try whole wheat flour tortillas and use fully cooked ground turkey or chicken in place of ham.

Makes 8 servings.

Approximate values per serving without avocado, salsa and sour cream garnish: 476 calories, 32 g fat, 187 mg cholesterol, 25 g carbohydrates, 1.3 g fiber, 23 g protein, 900 mg sodium, 60 percent calories from fat.