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Ham and Egg Enchiladas |
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Serves: 8 Print this RecipePrep Time: 30 minutes (ready in 1 hour 10 minutes) - Yield: 8 servings 1 tablespoon cornmeal 2 cups diced cooked ham 4 ounces (1 cup) shredded Monterey Jack-Colby cheese 1/2 cup sliced green onions 8 (8-inch) flour tortillas 6 eggs 1 cup half and half 1 tablespoon all-purpose flour 3 drops hot pepper sauce 4 ounces (1 cup) shredded cheddar cheese Shredded lettuce Chopped tomato 1. Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish; sprinkle with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions and green chiles. Spoon about 1/3 cup mixture down center of each tortilla. Roll up tightly; place in greased and cornmeal-coated baking dish.* 2. In medium bowl, combine eggs, half-and-half, flour and hot pepper sauce; beat well. Pour evenly over filled tortillas. Cover with foil. 3. Bake at 350°F. for 35 to 40 minutes or until eggs are set. Remove from oven; sprinkle with Cheddar cheese. Cover; let stand 5 minutes. Top with shredded lettuce and chopped tomatoes. TIP: * To make ahead, prepare as directed to this point. Cover; refrigerate up to 24 hours. Uncover; prepare egg mixture. Continue as directed above. Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 10 g 50% * Cholesterol: 215 mg 72% * Sodium: 950 mg 40% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 23 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Medium-Fat Meat, 1 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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