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

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Ingredients

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.