Brunch Enchiladas

An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.

  • Prep Time 15 min
  • Total Time 8 hr 55 min
  • Servings 5


cups finely chopped cooked ham
cup finely chopped red bell pepper
cup sliced green onions (8 medium)
cups shredded Cheddar cheese (8 oz)
Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
cups half-and-half
tablespoon Gold Medal™ all-purpose flour
teaspoon salt
Red pepper sauce

  • 1 Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
  • 3 In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
  • 4 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. Serve with red pepper sauce on the side.

Expert Tips

The fillings for these enchiladas could be adapted to your taste. Try replacing the ham with cooked sausage or bacon and the bell pepper with mushrooms or other vegetables.

Turn this into dinner and add shredded cooked beef or chicken instead of the ham.