Tara’s Brunch Enchiladas

These are not traditional enchiladas, and I am OK with that. Made with a ham and cheese filling, then topped with an egg-based custard, they are a wonderful addition to any brunch menu. They would be fine served for breakfast or lunch, too. The prep in all done the day before, so you just have to pop them in the oven when ready to bake and serve.  Nice for Mother’s day.

The recipe can be easily tweaked, to work with other ingredients. Maybe a corned beef and Swiss cheese version or chicken with broccoli. You could also go vegetarian with a combination of beans and veggies. You can cut the recipe in half, or freeze leftovers. I love a versatile recipe.   

I started calling them Tara’s Enchiladas for my friend Tara, who needed a recipe for a Mother’s day brunch a few years ago.  She made them and really loved them.  

So here is the recipe. Hope you give it a try.       

Brunch Enchiladas

12 oz. fully cooked ham, chopped fine or ground

½ c. sliced green onions

½ c. chopped sweet pepper

2½ c. shredded cheddar cheese

8 (8-inch) flour tortillas

4 beaten eggs

2 c. half and half or milk

1 T. flour

salt, pepper, and garlic powder to taste- ham is salty- so go light on salt

In bowl, combine ham with vegetables. Place 1/3 c. of ham mixture and 3 tablespoons of cheese in each tortilla and roll up. Place tortillas, seam side down, in greased 9×13-inch pan. Combine remaining ingredients and mix well. Pour over tortillas. Refrigerate several hours or overnight. Uncover and bake in a 350-degree oven for 45-50 minutes or until set. To check for doneness, insert a knife off center. Knife should come out clean. Sprinkle with remaining cheese and return to oven for 3-5 minutes to melt cheese. Serves 8.

Note: Let enchiladas sit a few minutes before serving to make cutting easier. I cut them down the middle, then into squares to serve.