Ham and Egg Enchiladas

Submitted by KelBel

"This is a spicy breakfast casserole. This can be served for brunch or dinner. Serve with a side of rice, beans and mangos."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 tablespoons butter
• 1 red bell pepper, chopped
• 3 scallions, chopped
• 1⁄2 cup ham, diced
• 8 ounces sliced black olives, drained
• 8 eggs
• 8 flour tortillas
• 8 ounces monterey jack pepper cheese
• 10 ounces enchilada sauce
• 1⁄2 cup salsa
• 1 avocado, cut into 8 slices
• 1⁄2 cup sour cream

directions

1. Preheat oven to 350.
2. Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
3. Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
4. Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
5. Combine enchilada sauce and salsa together and pour evenly over enchiladas.
6. Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
7. Serve each enchilada with a slice of avocado and 1 T sour cream.

Reviews

[jupitersblue]

This was fine. We ate the leftovers but agreed we won't plan on making it again anytime soon.

 

[Linajjac]

Awesome brunch! The kids loved it too. I did use more sauce & extra cheese. We like it saucy & cheesy! Thanks.

 

[Vseward Chef-V]

This is a *terrific* spicy breakfast. I wouldn't change a thing. Good thing it served 8 because the 4 of us had seconds!!! I will definitely make this again. Thanks for sharing such a wonderful recipe. ~V

 

[PaulaG]

This is definately a spicy breakfast casserole. I made this using corn tortillas and reducing the recipe to serve 4. I used 6 corn tortillas and the full amount of enchilada sauce as I dipped the tortillas into warmed sauce to soften in order to roll. Served this with fresh melon.