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    You are in: Home / Recipes / Brunch Enchiladas Recipe
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    Brunch Enchiladas

    Brunch Enchiladas. Photo by Annacia

    1/1 Photo of Brunch Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    9 hrs 48 mins

    9 hrs

    48 mins

    **Tinkerbell**'s Note:

    From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)

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    Ingredients:

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Combine ham and onion; place 1/3 cup down the center of each tortilla.
    2. 2
      Top with 2 Tablespoons cheese.
    3. 3
      Roll up and place seam side down in a greased 13x9x2 baking dish.
    4. 4
      In a bowl, combine flour, cream, eggs and salt until smooth.
    5. 5
      Pour over tortillas.
    6. 6
      Cover and refrigerate for 8 hours or overnight.
    7. 7
      Remove from refrigerator 30 minutes before baking.
    8. 8
      Cover and bake at 350 degrees for 25 minutes.
    9. 9
      Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
    10. 10
      Let stand 10 minutes before serving.

    Ratings & Reviews:

    • on February 19, 2010

      55

      This is an excellent brunch recipe. It tasted great and was super easy to make. I love breakfast dishes that you prepare the night before and bake in the morning. They are great for busy mornings. I took this to a women's Bible study group and they all loved it. I do add a little garlic powder (1/2 tsp) to the egg/milk mixture because I find it a little bland without it. I also found this on Taste of Home a while back and have been making it since then. The baking time is a little different on here than the original recipe at TofH. You are to bake at 325 for 25 minutes covered, then bake for another 10 minutes uncovered, then add cheese and bake for another 3 minutes. Mine is never done right after the first 25 minutes, but maybe other people are not finding a problem with this baking time?. I also do not add or top salsa on this as they taste fine without it, but I can see that it might be a good addition.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2010

      55

      This is really easy and always goes over well. I enjoy it a lot! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009

      45

      What a great idea! I think that some salsa added to the filling would be welcome. I had fully intended to make exactly as directed but just couldn't seem to get it together to make and pop into the fridge the night before so I just made it and baked at once. I set the oven to 320 F and gave it 10 mins longer, remover the cover and gave it another 10 mins. I think that they turned out quite well that way. I garnished with fat free sour cream, dried cilantro and smoked paprika.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Brunch Enchiladas

    Serving Size: 1 (1909 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 418.3
     
    Calories from Fat 197
    47%
    Total Fat 21.9 g
    33%
    Saturated Fat 10.7 g
    53%
    Cholesterol 183.1 mg
    61%
    Sodium 983.6 mg
    40%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 1.8 g
    7%
    Sugars 1.6 g
    6%
    Protein 21.9 g
    43%

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