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

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. MORE + LESS -

Inspired Taste Inspired Taste
March 8, 2012

Ingredients

2
cups finely chopped cooked ham
1
cup finely chopped red bell pepper
1/2
cup sliced green onions (8 medium)
2
cups shredded Cheddar cheese (8 oz)
10
Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
6
eggs
2
cups half-and-half
1
tablespoon Gold Medal™ all-purpose flour
1/2
teaspoon salt
Red pepper sauce

Steps

Hide Images
  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
760
Calories from Fat
400
% Daily Value
Total Fat
45g
69%
Saturated Fat
21g
107%
Trans Fat
3g
Cholesterol
335mg
112%
Sodium
2130mg
89%
Potassium
540mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
7%
Sugars
7g
Protein
40g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
60%
60%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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