Recipe by Luby Luby Luby
This is a great dish if you have overnight guests or a large crowd for breakfast. Cook time includes overnight refrigeration.
Top Review by yenners
I served this for a family brunch, and everyone asked for the recipe! I used less than the 2 cups of half and half because I didn't have enough, and it still came out fine. I used the jalapeno, green chilies, and tabasco (about 10 drops), and it still could have used more of a kick. So they weren't very spicy, but very delicious! And easy because you make them up the night before.
- 12 ounces ground ham
- 2 cups grated cheddar cheese
- 1⁄2 cup sliced green onion, including tops
- 1 (4 1/2 ounce) canchopped green chilies, drained
- 1 fresh jalapeno, finely chopped,optional
- 8 flour tortillas
- 6 eggs, slightly beaten
- 2 cups half-and-half
- 1 tablespoon flour
- 1⁄4 teaspoon garlic powder
- Tabasco sauce
- 2 cups grated cheddar cheese, for topping
Directions See How It's Made
- Enchiladas: Mix together the ham, cheese, onions, green chilies and jalapenos.
- Put scant 1/3 cup mixture in each tortilla and roll.
- Place in a greased and cornmeal dusted 9x13x2 baking dish.
- Egg Topping: Combine eggs, half& half, flour, garlic powder and Tabasco sauce.
- Pour over enchiladas.
- Cover and refrigerate overnight.
- Remove from refrigerate about 30 minutes before baking.
- Sprinkle remaining grated cheese on top.
- Bake covered in a preheated 350 degree oven for 30 minutes and then uncovered for 25 to 30 minutes.