Ham Cheese Enchilada Casserole Recipes

SOUR CREAM-HAM ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix ham, sour cream, green chiles and 2 cups of the cheese.
• Spoon about 1/3 cup ham mixture evenly down center of each tortilla. Fold sides of tortilla over filling; place seam side down in baking dish. Pour enchilada sauce over filled tortillas.
• Spray sheet of foil with cooking spray; cover dish tightly with foil, sprayed side down. Bake 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. If desired, serve with shredded lettuce and chopped tomatoes.

ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

HAM & CHEESE ENCHILADA CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees. Take a lasagna size pan (if using a 9x13 pan you may need fewer ingredients) and drizzle some of the enchilada sauce (shake the can before opening) over the bottom of the pan to cover.
• 2. Use 6 tortillas to cover the bottom of the pain and top with enchilada sauce (this will use up the rest of the first can). Layer sliced ham to cover. Shred one pound of cheese (you may use less if desired) and cover the ham. Sprinkle on some of the chopped green onions and one can (drained) of the halved black olives.
• 3. Top this layer with another 6 tortillas, cover them with enchilada sauce and repeat the steps above. Cover with the last 6 tortillas and the remainder of the enchilada sauce. Sprinkle the Mexican blend cheese on top for color (and if you have any green onions or olives left over you may add those too).
• 4. Bake at 350 degrees until all ingredients are well melted, about 35 to 45 minutes. Remove from the oven and cool for 10 to 15 minutes. Cut as you would a lasagna and serve with sour cream, shredded lettuce and your favorite salsa. Great with beans and rice. Leftovers heat up very well in the microwave.

BRUNCH HAM ENCHILADA CASSEROLE (MAKE AHEAD)

Steps:

• Preheat oven to 350ºF.
• Spread each tortilla with 2-3 tablespoons of the soft cheese to within 1/2 inch of edges. Combine ham and onions, place about 1/3 cup down the center of each tortilla and add about 2-3 tablespoons cooked hash browns.
• Roll up and place seam side down in greased 9x13-inch pan.
• In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking.
• Cover and bake 25 minutes.
• Uncover, bake for 10 minutes.
• Sprinkle with shredded Cheddar cheese, bake 3 minutes longer or until cheese melts.
• Let stand 5-10 minutes before serving.

WAKE-UP CASSEROLE

Steps:

• Preheat oven to 350°. Place hash brown patties in a single layer in a greased 13x9-in. baking dish. Sprinkle with cheese and ham. In a large bowl, beat eggs, milk, salt and mustard. Pour over ham. , Cover and bake 1 hour. Uncover; bake until edges are golden brown and a knife inserted in the center comes out clean, about15 minutes longer.

BRUNCH ENCHILADAS

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.