Brunch Enchiladas are a delightful fusion of traditional Mexican flavors and classic breakfast ingredients, making them an excellent choice for a hearty brunch or breakfast. These enchiladas are filled with a savory mixture of ham, vegetables, and cheese, all baked together in a creamy egg batter.
Ingredients:
- 1 pound cooked ham, diced
- 1 cup chopped green onions
- 1 cup chopped green bell pepper
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (4-ounce) can diced green chilies
- 1 (10-ounce) can diced tomatoes with green chilies, drained
- 10 (6-inch) flour tortillas
- 8 large eggs
- 1 cup milk
- 1 teaspoon ground mustard
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon butter
Instructions:
- Prepare the Filling:
- In a large bowl, combine the diced ham, chopped green onions, chopped green bell pepper, shredded Cheddar cheese, shredded Monterey Jack cheese, diced green chilies, and drained diced tomatoes. Mix well to ensure all ingredients are evenly distributed.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Warm the flour tortillas in the microwave or on a skillet to make them pliable.
- Place a generous amount of the filling mixture onto each tortilla, roll them up, and place them seam-side down in the prepared baking dish.
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, milk, ground mustard, ground black pepper, and salt until well combined.
- Assemble the Casserole:
- Pour the egg mixture evenly over the rolled enchiladas in the baking dish.
- Dot the top with small pieces of butter.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the eggs are set and the top is lightly browned.
- Serve:
- Let the enchiladas cool for a few minutes before serving.
- Optional: Garnish with additional chopped green onions or cilantro if desired.
Variations and Tips:
- Vegetarian Option: For a meatless version, omit the ham and add more vegetables such as mushrooms, spinach, or zucchini.
- Cheese Choices: Feel free to experiment with different cheeses like pepper Jack for added spice or Swiss for a milder flavor.
- Make-Ahead: Assemble the enchiladas up to the baking step, cover, and refrigerate overnight. Bake as directed the next day.
- Serving Suggestions: Serve with a side of sour cream, guacamole, or a fresh salsa to enhance the flavors.
These Brunch Enchiladas offer a satisfying blend of flavors and textures, making them a standout choice for any brunch or breakfast gathering. Their versatility allows for numerous adaptations to suit various tastes and dietary preferences.
