Lunch: Brunch Buddies Enchiladas Recipe

Ingredients

3 cups (12 ounces) 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

Instructions

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 10-15 minutes longer or until cheese is melted and a knife inserted in egg portion comes out clean. 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 °.

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