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Breakfast Enchiladas

Source of Recipe

Adapted from "Recipes for Moms from Moms," Hillside Covenant Church, Walnut Creek, CA.


List of Ingredients

Breakfast Enchiladas

2 cups ham diced
1/2 cup green onions (chopped)
1/2 cup green peppers (chopped)
2 1/2 cups cheddar cheese (shredded)
8 (7-in.) flour tortillas
4 eggs (beaten)
2 cups half and half
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon garlic powder (optional)
a few drops Tabasco sauce
sour cream, salsa, guacamole




Recipe

Combine ham, green onions, green peppers and cheddar cheese in a bowl. Divide into 8 tortillas and roll. Place filled tortillas (seams down) in greased 9x12 inch baking dish.

Combine beaten eggs, half and half, flour. salt, garlic powder (if used) and Tobasco. Pour egg mixture over tortillas. Cover with foil. Casserole may be frozen or baked at this time.

Preheat oven to 350°. Bake for 45 minutes. Remove foil for the last 10 minutes of baking. Serve with sour cream, salsa and guacamole. Serves 8.