"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brunch Enchiladas Recipe

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This recipe for Brunch Enchiladas, by , is from The Monthie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tara Monthie
Added: Thursday, December 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cubed fully cooked ham
1/2 c. chopped green onions
10 flour tortillas (8 in.)
2 c. (8 oz.) shredded cheddar cheese, divided
1 T. all-purpose flour
2 c. half and half or milk
6 eggs, beaten
1/4 tsp. salt, optional

Directions:
Directions:
Combine ham and onions; place about 1/3 c. down the center of each tortilla. Top with 2 T. cheese. Roll up and place seam side down in a greased 13x9 baking dish. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas.

Cover and refrigerate for 8 hours or overnight. Remove from the refigerator 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.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Super yummy breakfast!

 

 

 

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