Ham Enchiladas
Savory ham enchiladas feature tender ham, melted cheddar, and green peppers wrapped in tortillas, topped with a creamy egg mixture—perfect for a hearty, family-friendly meal.
Ingredients
- 2 cups ground fully cooked ham ⓘ
- 1/2 cup sliced green onions ⓘ
- 1/2 cup chopped green pepper ⓘ
- 2 1/2 cups shredded Cheddar cheese ⓘ
- 8 (7-inch) flour tortillas ⓘ
- 4 beaten eggs ⓘ
- 2 cups light cream or milk ⓘ
- 1 tablespoon flour ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon garlic powder ⓘ
- few drops bottled hot pepper sauce ⓘ
Instructions
- In a bowl, combine the ground ham, sliced green onions, and chopped green pepper.
- Place 1/3 cup of the ham mixture and 3 tablespoons of shredded cheese at one end of each flour tortilla and roll up.
- Arrange the tortillas, seam side down, in a greased 12 x 7 1/2 x 2-inch baking dish.
- In a separate bowl, beat the eggs, then add the light cream or milk, flour, salt, garlic powder, and hot pepper sauce; mix well.
- Pour the egg mixture over the rolled tortillas in the baking dish.
- Cover and refrigerate for several hours or overnight.
- Bake uncovered in a preheated 350°F (175°C) oven for 45 to 50 minutes or until set.
- Sprinkle with the remaining shredded cheese and bake an additional 3 minutes until the cheese is melted.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a twist, consider using leftover roasted chicken or turkey instead of ham for a different protein. If you want to add some heat, diced jalapeños can be mixed into the filling. You can also substitute the Cheddar cheese with Monterey Jack for a milder flavor. Prepare the dish a day ahead and let the flavors meld for a delicious outcome. This dish pairs nicely with a side of Madelyn'S Taco Dip.
Serving Suggestions
Serve the ham enchiladas with a fresh salad or some Mexican rice for a hearty meal. A dollop of sour cream and a sprinkle of fresh cilantro on top will enhance the flavors beautifully. For a complete spread, consider pairing them with Baked Chili Relleno or some Tex-Mex Mix for a delightful feast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave individual servings for quicker reheating, but the oven will help maintain the texture of the tortillas and cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Ham Enchiladas contains roughly 1360 calories, with 45g protein, 210g carbohydrates, and 41g fat. It is an excellent source of protein (90% of the Daily Value), calcium (73% of the Daily Value), and iron (45% of the Daily Value). Note that it is relatively high in sodium, at 1224mg per serving (53% 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 freeze the ham enchiladas?
Yes, you can freeze the ham enchiladas before baking. Assemble the dish, cover it tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. This makes for a convenient meal option on busy nights.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, you can use corn tortillas, which will give a different texture but are just as delicious. Alternatively, whole wheat tortillas provide a healthier twist. Just ensure to warm them slightly before filling to prevent cracking.
Can I add vegetables to the filling?
Absolutely! Feel free to incorporate sautéed mushrooms, zucchini, or spinach into the filling for extra nutrition and flavor. This is a great way to adapt the recipe to include more vegetables and make it even more satisfying.
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).