Brunch Enchiladas For Four Food

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BREAKFAST ENCHILADAS



Breakfast Enchiladas image

Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

1 (1 lb) package hot pork sausage (ground or removed from casings)
2 tablespoons butter or 2 tablespoons margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups cheese sauce (recipe follows)
8 (8 inch) flour tortillas
1 cup shredded jalapeno jack cheese
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
2 cups shredded cheddar cheese (8 ounces)
1 (4 1/2 ounce) can chopped green chilies, undrained
3/4 teaspoon salt
halved grape tomatoes
sliced green onion
chopped fresh cilantro

Steps:

  • Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
  • Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
  • Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
  • Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
  • Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.

Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83

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

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 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

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

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

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BRUNCH HAM ENCHILADAS RECIPES
These Ham and Cheese Overnight Breakfast Enchiladas are an easy and entirely delicious choice for your holiday brunch menu. Coat a 9- x 13-inch baking dish with nonstick cooking spray. Heat the vegetable oil in a small skillet over medium heat. Add the bell pepper and cook, stirring, for 2 to 3 minutes or until fork tender.
From tfrecipes.com


BRUNCH ENCHILADAS - BEST RECIPES
Ingredients1 pound cooked ham, sliced3/4 mug cut green onions3/4 cup cut green bell peppers3 cups shredded Cheddar cheese, separated10 (7 inch) flour tortillas5 eggs, defeated2 cups half-and-half cream1/2 mug milk1…
From thaibinhtravel.online


ENCHILADAS DELIVERY IN WARRENTON | DISCOVER ENCHILADAS ...
Enjoy the best Enchiladas delivery Warrenton offers with Uber Eats. Discover Enchiladas places near you then order for takeout or pickup online.
From ubereats.com


BRUNCH ENCHILADAS » AMISH365.COM » AMISH BREAKFAST
Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 9 by 9 inch baking dish. In a bowl combine flour, milk, eggs, and salt until smooth. Pour over tortillas. Cover and refrigerate overnight or 8 hours. Remove from fridge 30 minutes before baking. Bake covered at 350 for 25 minutes.
From amish365.com


BRUNCH ENCHILADAS - SHAWNEE MILLING
Directions. Directions: Brown sausage in a hot skillet, cooking until fully cooked and crumbled. Remove from heat, drain and place into mixing bowl and for cooling. Add bell pepper, onion, cilantro and 1 cup cheese, mix gently. 2. Fill each tortilla with 3 heaping tablespoons of sausage mixture. Roll tightly, and place snugly in a 9-by-13-inch ...
From shawneemilling.com


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