The Pioneer Woman Tasty Kitchen
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Breakfast Enchiladas

4.60 Mitt(s) 5 Rating(s)5 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 55 votes, average: 4.60 out of 5

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Level: Easy

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Description

This casserole is a great spin on everyone’s favorite breakfast burritos.

Ingredients

  • 2 cups Cubed, Cooked Ham
  • ½ cups Chopped Green Onions
  • 2-½ cups Shredded Cheddar Cheese, Divided
  • 10 whole Flour Tortillas
  • 2 cups Half-and-half
  • 6 whole Eggs
  • 1 Tablespoon Flour
  • Salsa, To Serve

Preparation

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.

Serve with salsa.

4 Comments

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pvfrompv on 4.17.2012

What a great idea! I’ll have to have friends over for brunch to guinea pig on.

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Adele Forbes on 11.29.2011

Nice, very nice!

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Shelbi Keith on 11.28.2011

I haven’t yet, but it should be good. Since they soak overnight I wouldn’t think the corn tortillas would be too dry.

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shari on 11.28.2011

I adore this idea! Have you ever used corn tortillas?

5 Reviews

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Pat Mendell on 7.20.2013

Made these of a breakfast staff meeting. Everyone loved them. I used sausage instead. Thanks for sharing
Pat

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meagar on 12.31.2011

These are very good and my husband loved them! I switched it up to serve for Christmas Eve lunch so I substituted chicken for ham and added diced chills – very tasty!

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Pammela on 12.29.2011

I made these with cooked crumbled sausage since DH does not like ham. They were very good, and very filling! We could each only eat one! I used 8 flour tortillas and stuffed them pretty full (8 is all that fit in my dish). These are very filling!

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shari on 12.22.2011

When I made this I wanted to experiment with corn tortillas also, so used half flour and half corn. The flour made a prettier dish because they stayed in a nice rolled shape, whereas the corn tortillas broke and I kind of had to hold them down in the egg mixture for a minute or two so they wouldn’t stick up. After they were baked, we liked the corn enchiladas best, but as leftovers, the flour enchiladas were just as good as the corn. If I use corn tortillas again, I will just tear them in pieces, and layer them instead of making them into enchiladas. It won’t be as pretty, but I know it will taste good! Thanks for the great recipe!

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Cindy Bond on 12.4.2011

I omitted the onions It was wonderful!

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