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Prep Time: 60 Minutes Cook Time: 540 Minutes |
Ready In: 600 Minutes Servings: 8 |
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This is a great dish if you have overnight guests or a large crowd for breakfast. Cook time includes overnight refrigeration. Ingredients:
12 ounces ground ham |
2 cups grated cheddar cheese |
1/2 cup sliced green onion, including tops |
1 (4 1/2 ounce) can chopped green chilies, drained |
1 fresh jalapeno, finely chopped,optional |
8 flour tortillas |
cornmeal |
6 eggs, slightly beaten |
2 cups half-and-half |
1 tablespoon flour |
1/4 teaspoon garlic powder |
tabasco sauce |
2 cups grated cheddar cheese, for topping |
Directions:
1. Enchiladas: Mix together the ham, cheese, onions, green chilies and jalapenos.
2. Put scant 1/3 cup mixture in each tortilla and roll.
3. Place in a greased and cornmeal dusted 9x13x2 baking dish.
4. Egg Topping: Combine eggs, half& half, flour, garlic powder and Tabasco sauce.
5. Pour over enchiladas.
6. Cover and refrigerate overnight.
7. Remove from refrigerate about 30 minutes before baking.
8. Sprinkle remaining grated cheese on top.
9. Bake covered in a preheated 350 degree oven for 30 minutes and then uncovered for 25 to 30 minutes.
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