Brunch Enchiladas
Creamy, cheesy ham and green pepper enchiladas with a flavorful egg custard, perfect for weekend brunch or entertaining guests with bold, comforting flavors.
Ingredients
Instructions
- Combine ham, chopped green onions, and chopped green peppers.
- Place 1/3 cup of the ham mixture and 3 tablespoons of cheese on a tortilla.
- Roll up the tortilla and place seam side down in a greased 9 x 13-inch baking dish.
- Repeat with remaining tortillas and ham mixture.
- In a bowl, combine beaten eggs, half and half, flour, garlic powder, and a few drops of Tabasco sauce.
- Pour the egg mixture over the rolled tortillas in the dish.
- Cover and refrigerate overnight or several hours.
- Bake uncovered in a 350°F (175°C) oven for 45 to 50 minutes.
- Sprinkle with remaining cheese and bake for an additional 4 minutes.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a twist, try adding black beans or corn to the ham mixture for added flavor and texture. If you don’t have half and half, you can substitute with equal parts milk and cream. To make this dish spicier, consider adding diced jalapeños or using a hotter variety of Tabasco sauce. This recipe also works well with leftover ham from holidays or other meals.
Serving Suggestions
Serve the enchiladas with a side of fresh fruit or a simple green salad for a balanced meal. They pair beautifully with Mexican recipes like Fiesta Beans or a refreshing avocado salsa. Consider offering a dollop of sour cream or guacamole on top for extra creaminess, and a sprinkle of cilantro for added flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes, covering with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Brunch Enchiladas contains roughly 836 calories, with 29g protein, 104g carbohydrates, and 35g fat. It is an excellent source of vitamin C (119% of the Daily Value), protein (58% of the Daily Value), and calcium (58% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1107mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and refrigerate them before baking. Just cover the baking dish tightly with plastic wrap. When you're ready to bake, remove the wrap and follow the baking instructions, possibly adding a few extra minutes to ensure they are heated through.
What can I use instead of Cheddar cheese?
If you're looking for a different flavor, you can substitute Cheddar cheese with Monterey Jack, Pepper Jack for a spicy kick, or even a Mexican cheese blend. This will give your enchiladas a unique taste while still keeping them delicious and cheesy.
Can I freeze the leftovers?
Yes, you can freeze leftovers for up to 2 months. Make sure to cool the dish completely before transferring it to a freezer-safe container. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until heated through, or microwave individual portions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).