Brunch Enchiladas

Bloggers Adam and Joanne Gallagher from Inspired Taste make brunch easy with these do-ahead enchiladas. Learn to make this recipe with our how-to article.

Prep Time

Minutes

Total Time

8:55

Hrs:Mins

Makes

servings

cups finely chopped cooked ham

cup finely chopped red bell pepper

1/2

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)

eggs

cups half-and-half

tablespoon Gold Medal® all-purpose flour

1/2

teaspoon salt

Red pepper sauce

Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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.
In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
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.

Makes 5 servings (2 enchiladas each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Brunch Enchiladas

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens