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Ham and Egg Enchiladas

Source of Recipe

From "The Loving Kitchen" by LeAnn Rice


Recipe Introduction

"This breakfast casserole is very easy and very filling. You assemble it the night before, then cover and refrigerate it overnight before baking it in the morning. It's also very delicious!"

List of Ingredients

• Eight 8-inch flour tortillas
• 2 cups cubed cooked ham
• 3 green onions, sliced
• 3 cups shredded Cheddar cheese, divided
• 6 large eggs
• 2 cups half-and-half
• 1 Tbsp all-purpose flour
• One 4.5-ounce can mild chopped green chiles
• ¼ tsp salt
• ¼ tsp black pepper
• Salsa for serving, optional


Recipe

Spray a 9- x 13-inch casserole dish with nonstick cooking spray.

Lay each tortilla on a clean countertop or on a cutting board. Divide the ham and green onions among the eight tortillas. Top each with 2 to 3 tablespoons of Cheddar. Roll up the tortillas and place them seam-side down in the casserole dish.

In a large bowl beat the eggs and then whisk in half-and-half, flour, chiles, salt and pepper. Pour over the tortillas. Cover and refrigerate overnight.

Remove from the refrigerator about a half hour before baking. Preheat the oven to 350°F.

Bake, covered, for 30 minutes. Uncover and top with remaining cheese. Return to the oven and continue baking, uncovered, for 15 to 20 minutes or until cheese is melted. Remove from the oven and let stand for 15 minutes to set up. Serve with salsa, if desired.


Makes 6 servings