Best Brunch Enchiladas Recipes

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BRUNCH HAM ENCHILADAS



Brunch Ham Enchiladas image

When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 10 servings.

Number Of Ingredients 8

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 large eggs, lightly beaten
1/4 teaspoon salt

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.

Nutrition Facts : Calories 397 calories, Fat 20g fat (10g saturated fat), Cholesterol 175mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

BRUNCH ENCHILADAS



Brunch Enchiladas image

Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.

Provided by DBLUNCK

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 9h30m

Yield 10

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g

BRUNCH ENCHILADAS



Brunch Enchiladas image

An overnight refrigerator prep for these ham, egg and cheese enchiladas make them a perfect addition to your next brunch menu. Switch up the ingredients and serve them at pot lucks and casual dinners, too.

Provided by By Inspired Taste

Categories     Breakfast

Time 8h55m

Yield 5

Number Of Ingredients 10

2 cups finely chopped cooked ham
1 cup finely chopped red bell pepper
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
10 Old El Paso™ flour tortillas for burritos (8-inch; from two 11-oz packages)
6 eggs
2 cups half-and-half
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
Red pepper sauce

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.

Nutrition Facts : Calories 760, Carbohydrate 49 g, Cholesterol 335 mg, Fat 4, Fiber 2 g, Protein 40 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2130 mg, Sugar 7 g, TransFat 3 g

OVERNIGHT BRUNCH ENCHILADAS



Overnight Brunch Enchiladas image

If you want something different for breakfast or brunch on special occasions this recipe is perfect. It is a family favorite every Christmas morning. Make ahead and refrigerate overnight or for up to 12 hours.

Provided by Lulubelle

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Ham

Time 9h50m

Yield 8

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 49.3 g, Cholesterol 173.9 mg, Fat 35 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 16.3 g, Sodium 1539.9 mg, Sugar 6.6 g

HAM ENCHILADAS FOR BRUNCH



Ham Enchiladas for Brunch image

I need just a few ingredients to whip up this make-ahead breakfast. It's a great change-of-pace dish for morning meals, particularly when you have to feed a crowd. -Gail Sykora, Menomonee Falls, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 10 servings.

Number Of Ingredients 7

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 fat-free flour tortillas (8 inches)
2 cups shredded reduced-fat cheddar cheese
1 tablespoon all-purpose flour
2 cups fat-free milk
1-1/2 cups egg substitute

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.

Nutrition Facts : Calories 258 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 838mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

MAKE-AHEAD SAUSAGE AND EGG BRUNCH ENCHILADAS



Make-Ahead Sausage and Egg Brunch Enchiladas image

Italian sausages with casings removed or bulk Italian sausage meat may be used in place of the small pork breakfast sausages --- make two pans if you are serving more than 5 people, feel free to add in other ingredients to the sausage mixture, the cheese amount may be adjusted to taste --- these are delicious!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h55m

Yield 10 tortillas

Number Of Ingredients 14

1 lb small pork sausage (chopped into small pieces or crumbled)
1 onion, finely chopped
10 (8 inch) flour tortillas
1 1/4 cups grated cheddar cheese, divided (use about 2 tablespoons for each tortilla, can use more to taste)
6 large eggs
1 tablespoon flour
2 cups half-and-half cream
1 pinch cayenne pepper
1 bell pepper, seeded and chopped (use green or red)
1/2 teaspoon seasoning salt
1 teaspoon fresh ground black pepper (or to taste)
1 1/2 cups grated cheddar cheese (or to taste)
sour cream
salsa

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a skillet over medium-high heat cook the sausages with onion, crumbling the meat while cooking, until completely cooked; cool completely.
  • Place about 1/3 cup of the cooked sausage mixture down the center of each tortilla.
  • Sprinkle the mixture with about 2 tablespoons shredded cheese (can use more).
  • Roll up each tortilla and place seam-side down into the casserole dish.
  • In a bowl whisk together flour with half and half cream, cayenne pepper, seasoned salt and black pepper until well combined.
  • In a bowl whisk the eggs with flour, cream cayenne pepper and 1/2 teaspoon seasoned salt and black pepper.
  • Add in the green bell pepper, then pour over the top of the tortillas.
  • Cover with plastic wrap and refrigerate for 1 hour or up to 8 hours or overnight.
  • Remove from the refrigerator 45 minutes before baking.
  • When ready to bake set oven to 350 degrees F.
  • Cover with foil and bake for 25 minutes, then uncover and continue to bake for another 10 minutes.
  • Sprinkle about 1-1/2 cups of shredded cheese on top (can use more or less) return to oven for 2-3 minutes just to melt the cheese.
  • Let stand 15 minutes before serving.
  • Serve with sour cream and salsa.

BRUNCH BUDDIES ENCHILADAS



Brunch Buddies Enchiladas image

In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. -Julia Huntington, Cheyenne, Wyoming

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

3 cups shredded Mexican cheese blend, divided
2 cups cubed fully cooked ham
1 small green pepper, chopped
1 small onion, chopped
1 medium tomato, chopped
12 flour tortillas (6 inches)
10 large eggs
2 cups half-and-half cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
TOPPINGS:
4 green onions, thinly sliced
1/2 cup cherry tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained, optional

Steps:

  • Preheat oven to 350°. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down., In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings., Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. 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°. Cover casserole with foil; bake as directed, increasing uncovered time to 25-35 minutes or until cheese is melted and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 375 calories, Fat 22g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 832mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

BRUNCH ENCHILADAS



Brunch Enchiladas image

From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)

Provided by Tinkerbell

Categories     One Dish Meal

Time 9h48m

Yield 10 enchiladas

Number Of Ingredients 8

2 cups ham, cubed (fully cooked)
1/2 cup green onion, chopped
10 (8 inch) flour tortillas
2 cups cheddar cheese, shredded
1 tablespoon all-purpose flour
2 cups milk or 2 cups skim milk
6 eggs, beaten
1/4 teaspoon salt (optional)

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.

Nutrition Facts : Calories 418.3, Fat 22, SaturatedFat 10.8, Cholesterol 183.1, Sodium 983.6, Carbohydrate 32.3, Fiber 1.9, Sugar 1.6, Protein 21.9

BRUNCH ENCHILADAS



Brunch Enchiladas image

If you want something a little different for brunch, try this one-folks love it! -Linda Braun, Park Ridge, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

8 hard-boiled large eggs, chopped
1 can (8-1/4 ounces) cream-style corn
2/3 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
2 teaspoons taco seasoning
1/4 teaspoon salt
8 corn tortillas, warmed
1 bottle (8 ounces) mild taco sauce
Optional: Sour cream, minced fresh cilantro and sliced jalapeno peppers

Steps:

  • Combine the first 6 ingredients; spoon 1/2 cup down the center of each tortilla. Roll up tightly. Place, seam side down, in a greased 13x9-in. baking dish. Top with taco sauce. , Bake, uncovered, at 350° for 15 minutes or until heated through. If desired, serve with sour cream, cilantro and jalapeno peppers.

Nutrition Facts : Calories 208 calories, Fat 9g fat (4g saturated fat), Cholesterol 222mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

MEXICAN BRUNCH ENCHILADAS WITH CREAMY CHEESE SAUCE



Mexican Brunch Enchiladas With Creamy Cheese Sauce image

If you want a spicy cheese sauce add in some cayenne pepper. I used the small pork breakfast sausages for this but really any kind will do, with the small sausages there is no need to remove the casings just crumble as you are cooking them, you will have to remove the casings if you are using the larger sausages. This recipe is also great for a dinner! The sauce from this recipe is wonderful, so you might want to consider using the sauce recipe alone for other recipe!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h10m

Yield 8 tortillas

Number Of Ingredients 16

1 lb pork breakfast sausage
2 tablespoons butter
5 green onions, chopped
14 large eggs, beaten
2 tablespoons whipping cream or 2 tablespoons half-and-half cream
salt and pepper
8 (8 inch) flour tortillas
1 1/2 cups cheddar cheese, shredded
shredded cheese, for topping (any amount desired)
1/3 cup butter
1/3 cup flour
3 cups half-and-half cream (or use full-fat milk)
2 cups shredded cheddar cheese
1 (4 ounce) can chopped green chilies, undrained
salt
black pepper (optional)

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • For the cheese sauce; melt butter in a heavy-bottomed saucepan over medium-low heat.
  • Add in flour; whisk constantly for about 1 minute.
  • Slowly add in the half and half cream; cook over medium heat whisking for about 5 minutes or until thickened; remove from heat.
  • Add in the shredded cheese and chiles; mix until the cheese is melted and smooth.
  • Season with salt and pepper if desired.
  • For the enchiladas; cook the sausage in a large skillet crumbling with a spoon until cooked; remove the meat to a plate and drain fat.
  • Melt butter in the skillet, add in the green onions; saute for 1 minute.
  • In a bowl whisk the eggs with whipping cream then season with salt and pepper; add into the skillet that has the green onions in it; cook eggs without stirring until set on the bottom, then continue to cook stirring gently until the eggs are cooked but still moist; remove from heat and gently fold in the 1-1/2 cups shredded cheddar and the cooked sausage.
  • Spoon about 1/3-cup of the egg mixture down the middle of each flour tortilla; roll and place seam side down into prepared baking dish.
  • Pour the prepared cheese sauce evenly over the tortillas.
  • Bake covered for about 25 minutes.
  • Remove from oven and sprinkle with more shredded cheddar; return to oven and bake another 8 minutes, or until the casserole is hot and the cheese has melted (you can also bake it uncovered with the cheese added on top for 30 minutes, but I find that the cheese becomes too hard).
  • Delicious!

Nutrition Facts : Calories 946.7, Fat 68, SaturatedFat 33.4, Cholesterol 536.4, Sodium 1326.8, Carbohydrate 40.1, Fiber 2.3, Sugar 3.1, Protein 42.9

BRUNCH ENCHILADAS FOR FOUR



Brunch Enchiladas for Four image

This recipe takes me back to when my grandmother would visit. While she prepared one of her delicious meals, she'd give me dough to make my own tortillas. With such "tasty" memories, it's no surprise this is my most asked for recipe!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 4 servings.

Number Of Ingredients 13

2 cups ground fully cooked ham
1/2 cups sliced green onions
1/2 cup finely chopped green pepper
2 tablespoons canola oil
8 flour tortillas (8 inches)
2-1/2 cups shredded cheddar cheese, divided
4 large eggs, lightly beaten
2 cups half-and-half cream
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
2 to 3 drops hot pepper sauce
Salsa
Sour cream

Steps:

  • In a large skillet, saute the ham, onions and green pepper in oil until vegetables are tender. Place 1/3 cup down the center of each tortilla; top with 3 tablespoons cheese. Roll up and place seam side down in a greased 11x7-in. baking dish. , In a small bowl, whisk the eggs, cream, flour, garlic powder and hot pepper sauce. Pour over tortillas. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Serve with salsa and sour cream.

Nutrition Facts :

BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS



Brunch Enchiladas with Eggland's Best Eggs image

Provided by Kristen

Categories     Breakfast     Brunch

Yield 8

Number Of Ingredients 10

1/2 cup fresh mushrooms (diced)
1/2 cup green onions (chopped)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 cups cooked cubed ham
8 flour tortillas
2 cups shredded cheddar cheese (divided)
1 cup milk
6 eggs (lightly beaten)
1/4 teaspoon salt

Steps:

  • In a large skillet, combine mushrooms, green onions, red peppers, and green peppers.
  • Cook over medium high heat until peppers are soft.
  • Add your ham and cook with the vegetables until the ham is heated through.
  • Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla.
  • Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
  • In a large bowl, combine the milk, eggs and salt.
  • Pour over tortillas.
  • Cover and refrigerate for 8 hours or overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Keep covered and bake at 350° F for 25 minutes.
  • Uncover and bake for an additional 10 minutes.
  • Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Nutrition Facts : Servingsize 8 serving

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