Ham Enchiladas For Brunch Recipes

HAM ENCHILADAS FOR BRUNCH

Steps:

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In a large bowl, whisk the flour, milk and eggs until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese; bake for 3 minutes or until the cheese is melted. Let stand for 10 minutes before serving.

BRUNCH HAM ENCHILADAS

Steps:

• In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

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.

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.

BRUNCH ENCHILADAS

Steps:

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

OVERNIGHT BRUNCH ENCHILADAS

Steps:

• 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.

BRUNCH ENCHILADAS

Steps:

• Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
• In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
• To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.