Breakfast, Mexican - Spanish

Brunch Enchiladas

  • 2 cups Ham, diced
  • 1/2 cup Green onion, chopped
  • 10 Flour tortilla shells
  • 2 cups Cheddar cheese, mild,shredded
  • 1 tablespoon Flour, all-purpose
  • 2 cups Milk
  • 6 Eggs, beaten
  • 1/4 teaspoon Salt

    • Combine ham and onions; place about 1/3cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 enchiladas.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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