Ham and cheese enchiladas

    9 hours 30 min

    A delicious brunch dish of enchiladas filled with ham, vegetables and lots and lots of cheese! Prepare it all the night before, then top with grated cheese the next morning and bake.

    2 people made this

    Serves: 10 

    • 450g cooked ham, chopped
    • 75g sliced spring onions
    • 100g chopped green peppers
    • 350g grated Cheddar cheese, divided
    • 10 flour tortillas
    • 5 eggs, beaten
    • 475ml single cream
    • 120ml milk
    • 1 tablespoon plain flour
    • 1/4 teaspoon garlic powder
    • 1 dash hot chilli sauce

    Prep:30min  ›  Cook:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr30min 

    1. Place ham in food processor; pulse until finely ground. Mix together ham, spring onions and green peppers. Spoon some of the ham mixture and 3 tablespoons grated cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased baking dish.
    2. In a medium bowl, mix together eggs, cream, milk, flour, garlic powder and hot chilli sauce. Pour egg mixture over tortillas. Cover and refrigerate overnight.
    3. The next morning, preheat oven to 180 C / Gas 4.
    4. Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle remaining grated cheese on top of enchiladas. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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