Wednesday, December 18, 2013

Overnight Ham and Cheese Breakfast Enchiladas ***

These were a hit yet again.  I still subbed unsweetened almond milk for the half-and-half.  It tastes better that way, in my opinion.  I forgot that I wanted to use green peppers this time, and I ended up doing the onions again.  I'm just not a fan of the ham/onion flavor combo, though.  That's absolutely nothing against this recipe, because I absolutely adore it.  I just need to remember to leave out the onions.  I'm thinking ham and mushrooms would be a tasty idea as well.  I'm going to change it up some next week.  Still a keeper for us, and they reheat beautifully in the microwave.  I did leave out the salt this time, and it was perfect.  I don't see any need at all for the salt, since you have the salt from the ham.  Anyway, I'm already looking forward to trying them again next week. :-)

(luckymommyto2boys ~ Amy ~ TheGirlWhoAteEverything)

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350*. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
*Amy's notes: I leave out the salt and sub almond milk for the half-and-half.

Previous reviews:
4/10/13 ~ These were actually pretty good, and they took less than 5 minutes to throw together, since I used presliced onions.  I subbed almond milk for the half-and-half, and I would absolutely do that again.  Worked beautifully.  My only complaint was that it was a bit too salty.  There's honestly no need for the salt when you're using ham.  I'm going to leave it out next time.  I'm also thinking of subbing green peppers for the green onions, since that just sounds good to me for some reason.  I loved that I got to throw it together after supper last night and then throw it in the oven this morning while I was still in my zombie state.  I normally dread mornings, and this made it just a little bit easier.  :-)

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