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(Overnight) Ham and Cheese Breakfast Enchiladas Recipe

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This recipe for (Overnight) Ham and Cheese Breakfast Enchiladas, by , is from The McCarthy Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charleen Lambert


2 Cups Cubed and Cooked Ham
1/2 Cup Chopped Green Onions
2 1/2 Cups Shredded Cheddar Cheese, Divided
10 Flour Tortillas (6-8 Inches)
1 1/4 Cups of Half and Half Cream
4 Eggs
1/2 Tsp Salt
1 Tbsp Flour
Salsa, Sour Cream and addition Green Onions for serving

1 - In a medium bowl stir together ham, green onions and 2 cups of cheese (save remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3 measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down into the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
2 - Whisk together half and half, eggs, salt and flour. Pour over tortillas. Cover and refrigerate overnight.
3 - In the morning, preheat oven to 350F. Bake covered for 30-40 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
4 - Serve with salsa, sour cream and additional green onions




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