A great recipe to make the night before!
Overnight Breakfast Enchiladas
2 cups ground ham
1/2 cup chopped green onions
1/2 cup finely chopped bell peppers
2 Tbsp oil
12 – 14 corn or flour tortillas
2 1/2 cups grated cheddar cheese (divided)
2 cups 2% milk
1 Tbsp flour
1/4 tsp garlic powder
2-3 drops hot sauce
Spray large casserole dish (11X17) with cooking spray.
Saute ham, onion and peppers in oil until onions & pepper are soft.
If you are using corn tortillas….microwave in a damp paper towel for ~1 minute or until soft & pliable.
Fill each tortilla with 2-3 Tbsp of filling and top with cheese (about another 2 Tbsp). Roll and place seam side down in casserole dish. Continue until pan is full.
In a large bowl beat eggs. Add milk, flour, garlic powder & hot sauce. Mix well.
Pour over enchiladas & cover with plastic wrap. Refrigerate overnight.
Remove enchiladas from the refrigerator 30 minutes prior to baking. Remove plastic wrap before baking!
Preheat oven to 350 degrees. Bake enchiladas for 45-50 minutes or until a knife inserted in the middle comes out clean.
Sprinkle with a bit of additional cheese and let stand for 5 minutes before serving. Serve with salsa and sour cream.
Serves 6 to 8
Recipe Notes: This recipe tastes awesome! Use baked ham & put through a meat grinder for ground ham. You could also used finely chopped ham if you don’t have a grinder.