Friday, September 16, 2011

Breakfast Enchiladas

This is a favorite recipe at Sunrise Landing Bed and Breakfast.  Originally I found it on-line at MyRecipes.com. While I usually tinker with recipes and make them my own creation, this one has required very little tinkering. I do change the filling,  at times, in order to make it a vegetarian recipe, and there are any number of varieties one can create. One can also substitute evaporated whole milk for the half and half. The following is very close to the  recipe which can be found  on MyRecipes.com .

1 1/2 - 2 cups diced, cooked ham
1/2 cup chopped, green onion
8 - 10  flour tortillas (8 inch works best)
2 cups shredded cheddar cheese, divided
6 large eggs
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon ground red pepper (I leave this out)

1. Warm tortillas according to directions in microwave or fry pan. Sprinkle ham and chopped onion (or other vegetables) evenly down the center of each tortilla and top with grated cheese. Roll up the tortilla, and place seam side down in 13 X 9 baking dish which has been lightly greased or sprayed with cooking spray.
2. Whisk together eggs and next three ingredients in a large bowl. Pour mixture evenly over tortillas.
3. Cover and chill at least 8 hours. Remove from refrigerator, and let stand 30 minutes at room temperature before baking.
4. Bake, covered, at 350 for 20 minutes; uncover and bake 15 minute. Sprinkle with remaining 3/4 cup cheese. Bake about 5 minutes more or until cheese is melted. Let stand 10 minutes before serving.

At Sunrise Landing we serve these enchiladas with oven roasted hash browns, corn chips, salsa and sour cream. We garnish with a fresh tomato slice, when they are in season.




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