Name: Overnight Brunch Enchiladas
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Cooking spray -; Finely chopped ham - 3 cups; Green bell pepper, chopped - 1; Red bell pepper, chopped - 1; Onion, finely chopped - 1; Garlic, minced - 1 clove; Flour tortillas - 8 large; Shredded Cheddar cheese - 3 cups; Eggs - 4 large; Milk - 2 cups; All-purpose flour - 1 tablespoon; Hot pepper sauce (Optional) - ¼ teaspoon; Sour cream, or to taste (Optional) - ¼ cup; Salsa, or to taste (Optional) - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Overnight Brunch Enchiladas

1. Cooking spray -

2. Finely chopped ham - 3 cups

3. Green bell pepper, chopped - 1

4. Red bell pepper, chopped - 1

5. Onion, finely chopped - 1

6. Garlic, minced - 1 clove

7. Flour tortillas - 8 large

8. Shredded Cheddar cheese - 3 cups

9. Eggs - 4 large

10. Milk - 2 cups

11. All-purpose flour - 1 tablespoon

12. Hot pepper sauce (Optional) - ¼ teaspoon

13. Sour cream, or to taste (Optional) - ¼ cup

14. Salsa, or to taste (Optional) - ¼ cup

How to cook deliciously - Overnight Brunch Enchiladas

1. Stage

Spray a 9x13-inch glass or stoneware baking dish with cooking spray.

2. Stage

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.

3. Stage

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.

4. Stage

Remove from the refrigerator 30 minutes before baking.

5. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.

6. Stage

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.