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"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 is from The Braun Family Cookbook Project, 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:  
2 Cups fully cooked Ground Ham
1/2 Cups Green Onions (sliced)
1/2 Cup Green Pepper (finely chopped)
2 TBLS Vegetable Oil
8 7" Flour Tortillas
2 1/2 Cups (10 oz) Shredded Cheddar Cheese (divided)
4 Eggs
2 Cups 1/2 & 1/2 Cream
1 TBLS Flour
1/4 tsp Garlic Powder
2-3 drops Hot Pepper Sauce
Salsa
Sour Cream
Lettuce (optional)
Tomatoes (optional)
Directions:
Directions:
In a skillet, sauté ham,onions & green pepper in oil until vegetables are tender. Place 1/3 cup down center of each tortilla. Top with 3 TBLS cheese. Roll up & place seam side down in a greased 11x7x2" baking dish. In a bowl, beat eggs, add cream, flour, garlic powder & hot sauce. Mix well. Pour over tortillas. Cover & chill 8 hours or overnight. Remove from refrig 30 mins before baking. Bake uncovered at 350 for 45-50 mins or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand 5 mins. Serve with salsa & sour cream. Lettuce & tomatoes are optional.

 

 

 

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