Brunch Enchiladas

Name: Brunch Enchiladas
Prep time: 8 h 55 min
Cook time: 8 h 55 min
Total time: 8 h 55 min
Yield: 5
Cuisine: Mexican
Ingredients: 473 milliliters finely chopped cooked ham; 6 eggs; 1 Tbsp Gold Medal® all-purpose flour; 10 8-inchs Old El Paso® flour tortillas for burritos (8-inch; from two 11-oz packages); 118 milliliters sliced green onions (8 medium); 473 milliliters half-and-half; 5 servings Red pepper sauce; 237 milliliters finely chopped red bell pepper; 1 teaspoons salt; 227 grams cups shredded Cheddar cheese

Brunch Enchiladas might be just the main course you are searching for. One portion of this dish contains roughly 31g of protein, 38g of fat, and a total of 718 calories. This recipe serves 5. From preparation to the plate, this recipe takes approximately 8 hours and 55 minutes. If you have ham, cheddar cheese, flour tortillas, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.

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Cooking Spray

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Glass Baking Pan

In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese.

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Green Onions

Bell Pepper

Cheese

Ham

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Bowl

Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.

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Tortilla

Roll

Ham

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Baking Pan

In another large bowl, beat eggs, half-and-half, flour and salt.

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All Purpose Flour

Egg

Salt

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Bowl

Pour over tortillas. Cover; refrigerate 8 hours or overnight.

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Tortilla

To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted.

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Cheese

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Baking Pan

Oven

Serve with red pepper sauce on the side.

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Hot Sauce

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Ingredients

Servings:

473milliliters

finely chopped cooked ham 6

eggs 1Tbsp

Gold Medal® all-purpose flour 108-inchs

Old El Paso® flour tortillas for burritos (8-inch; from two 11-oz packages)118milliliters

sliced green onions (8 medium)473milliliters

half-and-half 5servings

Red pepper sauce 237milliliters

finely chopped red bell pepper 1teaspoons

salt 227grams

cups shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Archery Summit Willamette Valley Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.