Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Original recipe yields 10 servings
- 1 pound cooked ham, chopped
- ¾ cup sliced green onions
- ¾ cup chopped green bell peppers
- 3 cups shredded Cheddar cheese, divided
- 10 (7 inch) flour tortillas
- 5 eggs, beaten
- 2 cups half-and-half cream
- ½ cup milk
- 1 tablespoon all-purpose flour
- ¼ teaspoon garlic powder
- 1 dash hot pepper sauce
Step 1 : 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.
Step 2 : 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.
Step 3 : The next morning, preheat oven to 350 degrees F (175 degrees C).
Step 4 : 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.
511 calories; protein 26.2g 52% DV; carbohydrates 30.8g 10% DV; fat 31.2g 48% DV; cholesterol 172.9mg 58% DV; sodium 1103.5mg 44% DV.