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

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

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

Directions

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.

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  • 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.

Tips

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
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