Description
Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Ingredients
- 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
Instructions
- 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 9×13 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 9 hrs 30 mins
Servings: 10