Brunch Enchiladas, originating from the February/March 2000 issue of Taste of Home, have garnered praise for their convenience and satisfying flavors. This dish, categorized as a One Dish Meal, seamlessly blends elements of breakfast and brunch, making it an ideal choice for any occasion where a hearty, make-ahead meal is desired.
Recipe Details
- Cook Time: 48 minutes
- Prep Time: 9 hours
- Total Time: 9 hours 48 minutes (including refrigeration and standing time)
- Yield: 10 enchiladas
- Aggregated Rating: 5 stars
- Review Count: 12
Ingredients
The ingredients for Brunch Enchiladas are straightforward and readily available in most kitchens, emphasizing a combination of flavors and textures that make each bite enjoyable:
- Ham: 2 cups, diced
- Green Onion: 1/2 cup, chopped
- Flour Tortillas: 10 pieces
- Cheddar Cheese: 2 cups, shredded
- All-Purpose Flour: 1 tablespoon
- Milk: 2 cups
- Skim Milk: 1 cup
- Eggs: 6 large
- Salt: 1/4 teaspoon
Nutritional Information
Each serving of Brunch Enchiladas provides approximately:
- Calories: 418.3 kcal
- Fat: 22 g
- Saturated Fat: 10.8 g
- Cholesterol: 183.1 mg
- Sodium: 983.6 mg
- Carbohydrates: 32.3 g
- Fiber: 1.9 g
- Sugar: 1.6 g
- Protein: 21.9 g
Cooking Instructions
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Preparation: Begin by combining diced ham and chopped green onion. Place approximately 1/3 cup of this mixture down the center of each flour tortilla.
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Cheese Layer: Sprinkle 2 tablespoons of shredded cheddar cheese over the ham and onion mixture on each tortilla.
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Rolling: Roll up the tortillas, ensuring the seam side is placed facing down in a greased 13x9x2-inch baking dish.
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Egg Mixture: In a mixing bowl, whisk together all-purpose flour, milk, skim milk, eggs, and salt until smooth. This mixture forms a creamy base for the enchiladas.
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Refrigeration: Pour the egg mixture evenly over the rolled tortillas in the baking dish. Cover the dish and refrigerate for a minimum of 8 hours or overnight. This allows the flavors to meld and the tortillas to absorb the egg mixture.
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Preparation for Baking: About 30 minutes before baking, remove the enchiladas from the refrigerator to allow them to come to room temperature.
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Baking: Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 25 minutes. This initial baking period ensures the enchiladas cook through.
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Cheese Topping: Remove the foil and sprinkle the remaining shredded cheddar cheese over the top of the enchiladas. Continue baking, uncovered, for an additional 3 minutes or until the cheese is fully melted and lightly golden.
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Resting: Let the enchiladas stand for 10 minutes before serving. This resting period allows the dish to set, making it easier to portion and serve.
Tips and Variations
- Make-Ahead: Brunch Enchiladas are perfect for preparing ahead of time, making them an excellent choice for busy mornings or brunch gatherings.
- Ingredient Substitutions: Feel free to customize this recipe by using different types of cheese or adding vegetables like bell peppers or spinach for added flavor and nutrition.
- Serving Suggestions: Serve these enchiladas with a side of salsa, sour cream, or guacamole to complement the savory flavors.
Conclusion
Brunch Enchiladas exemplify the essence of comfort food with their hearty ingredients and make-ahead convenience. Whether enjoyed for breakfast, brunch, or even a weeknight meal, this dish promises to satisfy with its flavorful combination of ham, cheese, and tortillas enveloped in a creamy egg mixture. Perfectly suited for feeding a crowd or simply preparing in advance, these enchiladas are sure to become a favorite in any home cook’s repertoire.
