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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brunch Enchiladas Recipe

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This recipe for Brunch Enchiladas is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces (2 c.) finely chopped cooked ham
1/2 c. sliced green onions
1/2 c. chopped green pepper
2 1/2 c. shredded cheddar
8 seven-inch flour tortillas
4 beaten eggs
2 c. light cream or whole milk
1 T. flour
1/4 t. salt
1 or 2 cloves of fresh garlic, minced
1/4 t. bottled hot pepper sauce
salsa and sour cream
Directions:
Directions:
In a bowl combine the ham, onion and pepper. Place 1/2 c. of the mixture and 3 T. shredded cheese at one end of each tortilla and roll up. Arrange enchiladas seam side down in a greased 12x7x2 inch baking dish. Combine eggs, cream, flour, salt, garlic and hot pepper sauce. Pour over enchiladas, cover and refrigerate several hours or overnight. Bake uncovered in 350 oven for 45 to 50 minutes or until set. Sprinkle with remaining cheese; bake 3 minutes more or until cheese is melted. Let stand 10 minutes. Serve with salsa and sour cream on the side.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
So delicious!

 

 

 

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