Rating: 4.5 stars
99 Ratings
  • 5 star values: 57
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary

35 mins
50 mins
15 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

416 calories; protein 19.5g; carbohydrates 30.8g; fat 23.7g; cholesterol 165.9mg; sodium 777.1mg. Full Nutrition