Overnight Brunch Enchiladas recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Ham
Ingredients
- cooking spray 3 cups finely chopped ham 1 green bell pepper, chopped 1 red bell pepper, chopped 1 onion, finely chopped 1 clove garlic, minced 8 large flour tortillas 3 cups shredded Cheddar cheese 4 large eggs 2 cups milk 1 tablespoon all-purpose flour ¼ teaspoon hot pepper sauce ¼ cup sour cream, or to taste ¼ cup salsa, or to taste
Nutrition Info
- 646.2 caloriescarbohydrate: 49.3 gcholesterol: 173.9 mgfat: 35 gfiber: 3.4 gprotein: 32.6 gsaturatedFat: 16.3 gservingSize: -sodium: 1539.9 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Overnight Brunch Enchiladas
Directions
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Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla, sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.