Breakfast Enchiladas
- Ready In:
- 10hrs
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Enchiladas
- 12 ounces ground ham
- 2 cups grated cheddar cheese
- 1⁄2 cup sliced green onion, including tops
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 1 fresh jalapeno, finely chopped,optional
- 8 flour tortillas
- cornmeal
-
Egg Topping
- 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
- 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.
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Reviews
-
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.
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I made this as specified but did not include jalapenos. It didn't taste bad, it was simply bland. I won't make it again. There were left overs and no one was interested in saving them. I did like the night before prep; it made the morning go easy. The presentation of the casserole was a plus. Unfortunately it looked way better than it tasted.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.