"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 Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
White, Hilda
Added: Sunday, October 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c. (12oz) ground fully cooked ham
1/2 c. sliced green onions
1/2 c. chopped green pepper
2 1/2 c. shredded cheddar cheese
8 (7") flour tortillas
4 beaten eggs
2 c. light cream or milk
1 tbs flour
1/4 tsp salt
1/4 tsp garlic powder
few drops hot pepper sauce

Directions:
Directions:
Combine ham, onion and peppers. Place 1/2 cup of this mixture and 3 Tbs cheese on one end of each tortilla; roll up and arrange tortillas seam side down on a greased 12" X 7 1/2" baking dish. Combine eggs, cream, flour, salt garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate for several hours. Bake uncovered in a 350F oven for 45 - 50 minutes, or until set. Sprinkle with remaining cheese and bake for 3 minutes longer to melt cheese. Let stand for 10 minutes before serving.

Personal Notes:
Personal Notes:
Can do ahead and bake when desired.

 

 

 

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