"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Ham Crepes Ensenada Recipe

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This recipe for Ham Crepes Ensenada, by , is from Mitchell Family & Friends Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorayne Mitchell
Added: Saturday, October 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 small flour tortillas
12 thin slices cooked ham
1 lb. Monterey Jack cheese, cut in 1 inch sticks
1 (4oz) can chopped green chiles
1/2 c. margarine
1/2 c. flour
1 qt. milk
1 c. grate cheddar cheese
1 t. prepared mustard
1/2 t. salt
1/8 t. pepper
paprika

Directions:
Directions:
Preheat oven to 350. Grease a 13x9 baking pan. Place a slice of ham on each tortilla. Add 1 stick cheese and 1/2 t. chopped chiles. Roll up tortilla and place in prepared pan with tortillas slightly separated.

Melt margarine. Blend in flour, then milk. Season to taste and add grated cheese. Cook and stir until cheese is melted and sauce is smooth. Pour over the rolled tortillas; sprinkle with paprika. Bake for 1 hour. Casserole may be made ahead and
refrigerated overnight before baking if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Mildred Brown submitted this recipe to "The Gardeners' Palate," a cookbook assembled in 1993 by the Extension Service at Oregon Sate University. Mildred says it's wonderful for brunch
served with fresh fruit.

 

 

 

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