hosted by Laverne Diede & Rhonda Fitterer
Brunch Enchiladas
- 2 cups cubed fully cooked ham
- ½ cup chopped green onions
- 10 flour tortillas (8 in.)
- 2 cups shredded cheddar cheese (divided)
- 1 Tbsp. flour
- 2 cups half and half cream or milk
- 6 eggs beaten
- ¼ tsp. salt
Combine ham and onions; place about 1/3 cup down the Center of each tortilla.
Top with 2 Tbsp. cheese. Roll up and place seam side down in a greased 13x9x2 inch baking dish.
In a bowl, combine flour, cream, eggs & salt until smooth. Pour over tortillas.
Cover and refrigerate over night or for 8 hours. Remove from fridge 30 minutes before baking.
Cover and bake 350 degrees for 25 minutes. Uncover & bake for 10 minutes.
Sprinkle with remaining cheese; Bake 3 minutes longer or until cheese melted. Let stand for 10
Minutes before serving.
Cinnamon Biscuits
- 1 can grand biscuits
- 1 cup sugar
- 1 tbsp. cinnamon
- 1/3 cup melted butter
Follow directions on can of biscuits. Pour butter on bottom of pan, dip each biscuit in sugar/cinnamon mixture and put in pan. Bake as directed on can of biscuits.
