Brunch Enchiladas


When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. Plus, they can be easily assembled the day before. -Gail Sykora, Menomonee Falls, Wisconsin

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
10 servings


  • 2 cups cubed fully cooked ham

  • ½ cup chopped green onions

  • 10 (8 inch) flour tortillas

  • 2 cups shredded Cheddar cheese, divided

  • 1 tablespoon all-purpose flour

  • 2 cups half-and-half cream

  • 6 eggs, beaten

  • ¼ teaspoon salt


  1. Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.

  2. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.


Nutritional Analysis: One enchilada (prepared with low-fat ham, fat-free flour tortillas, reduced-fat cheddar cheese, skim milk and egg substitute equivalent to 6 eggs) equals 236 calories, 4 g fat (0 saturated fat), 18 mg cholesterol, 791 mg sodium, 28 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.