Ingredients
-
2
-
1/2
-
10
-
2
-
1
-
2
-
6
-
1/4
-
-
-
-
-
-
-
Directions
Brunch Enchiladas, From Feb/Mar 2000 issue of Taste of Home Another great breakfast that is so conveniently put together the night before Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time Cook time is 38 minutes and 10 minutes standing time Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions I did a quick check of their website to see if it had been changed since 2000 but it’s still exactly the same as this posting I think baking it at 325 is reasonable enough, but that would account for your longer bake time :), BRUNCH ENCHILADAS what is on the top The red and Green Very appropriate for Christmas but recipe doesn’t say what it is , Does it make a difference if bypassing the overnight in the fridge
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Steps
|
1
Done
|
Combine Ham and Onion; Place 1/3 Cup Down the Center of Each Tortilla. |
|
2
Done
|
Top With 2 Tablespoons Cheese. |
|
3
Done
|
Roll Up and Place Seam Side Down in a Greased 13x9x2 Baking Dish. |
|
4
Done
|
in a Bowl, Combine Flour, Cream, Eggs and Salt Until Smooth. |
|
5
Done
|
Pour Over Tortillas. |
|
6
Done
|
Cover and Refrigerate For 8 Hours or Overnight. |
|
7
Done
|
Remove from Refrigerator 30 Minutes Before Baking. |
|
8
Done
|
Cover and Bake at 350 Degrees For 25 Minutes. |
|
9
Done
|
Sprinkle With Remaining Cheese; Bake 3 Minutes Longer or Until Cheese Is Melted. |
|
10
Done
|
Let Stand 10 Minutes Before Serving. |
