Name: Magic Breakfast Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 10 Flour Tortillas, 6-8 inch size; 2 cups Cooked Ham, diced; 1 ½ cups Sharp Cheddar Cheese, shredded; 1 ½ cups Medium Cheddar Cheese, shredded; 2 Green Onions, chopped; 1 Small Can of Chopped Green Chiles; Salsa; 4 Large Eggs; 1 ¼ cups Half & Half; 1 tbsp All-Purpose Flour; ½ tsp Sea Salt; Sour Cream

October is a busy month, and it also happens to be Pastor Appreciation Month. We love and appreciate our ministry staff at our church, Pastor Matt, Josh, Joshua, Jared and, of course, Lori, our fearless Ministry Assistant. I just realized they sound a bit like a band – Pastor Matt and the Three Js. Maybe next year we will make them t-shirts. But this year, being Southern Baptists, we are showing our love with food.

I signed up to bring them a breakfast casserole for their weekly team meeting. Granted, there are many I have made before and love. But I like to try new things, so I poked around the internet for something yummy that could be made ahead and simply baked the morning of delivery.

I stumbled upon a recipe for breakfast enchiladas and I thought that fit the bill quite nicely. To ensure they were, in fact, yummy, I made a batch for my own family the night before and then tweaked the recipe a bit for the end result.

The dish incorporates the classic breakfast combination of ham, egg and cheese, but with a dash of Mexican flavor. The best part is the recipe is also a bit of a magic trick!

You start with a delicious salty sweet boneless quarter honey or brown sugar ham. In a pinch, you can use deli ham as well. Dice it up into small pieces. You will need enough for 2 cups. My oldest daughter insisted it should be bacon for our pastors, but I stuck with ham this time. Feel free to try it with bacon, if you prefer.

Cheddar cheese is the next star ingredient. I mixed sharp and medium cheddar. I prefer freshly shredded cheese, as it retains more moisture and melts better when it’s fresh. But, again, in a pinch, you can use pre-shredded cheese.

Mixing green onion and some diced green chilies with your ham and cheese adds some zing to your enchiladas. The original recipe I used suggested mixing the green chilies with the egg mixture for more kick, but I find they blend more naturally with the ham and cheese. Mix it all up together for your filling. Roll the filling up in tortillas and place them in a pan.

Next, you mix together the eggs and half & half with a little salt and flour and pour it all over the tortillas and place in the refrigerator overnight.

In the morning, preheat the oven to 350º F. If your tortillas are in a glass pan, allow the pan to rest on the counter and warm up a bit before placing the pan in the oven. I am sure I don’t need to tell you that popping a cold glass pan directly into a hot oven can be disastrous. Because I was delivering my dish to church, I used a disposable pan. I try to keep some of these on hand for just this sort of thing. You can buy them in most stores or on Amazon here.

Bake the tortillas, covered with aluminum foil for 30 minutes, or until the eggs begin to set. After 30 minutes, remove the pan from the oven. Take off the aluminum foil and sprinkle the tortillas evenly with more shredded cheese and pop them back into the oven for another 10 minutes, or until the cheese is nice and melty and the eggs are firmly set.

The eggs are absorbed into the tortillas overnight, and once the dish is baked, the eggs you poured on top end up inside the tortillas – MAGIC! Maybe I am too easily entertained, but I love a good kitchen trick.

The best way to serve these enchiladas is with some sour cream and salsa on top. Fresh salsa is always best, but any good jarred salsa works well, too. Sadly, I did not have time to make fresh salsa this time, so I sent a jar of Tostitos Restaurant Style Salsa.

In my hurry to get the food to church, I forgot to take a photo with the cheese melted all over the top of the enchiladas, but I can guarantee it is a beautiful sight.

This overnight breakfast dish has it all – easy, impressive, delicious and reheats very well, assuming you have any leftovers. This is a great recipe to put in your rotation as the holidays and house guests roll around.

AuthorMelissa JoyDifficultyBeginner

Yields5 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

10 Flour Tortillas, 6-8 inch size

2 cups Cooked Ham, diced

1 ½ cups Sharp Cheddar Cheese, shredded

1 ½ cups Medium Cheddar Cheese, shredded

2 Green Onions, chopped

1 Small Can of Chopped Green Chiles

Salsa

4 Large Eggs

1 ¼ cups Half & Half

1 tbsp All-Purpose Flour

½ tsp Sea Salt

Sour Cream

Spray a 9x13 pan with cooking spray and set it aside.

Chop your ham into small pieces.

Shred the cheese and mix together the 2 cheddars. Set aside 1 cup.

Chop 2 green onions, or more to taste.

In a large bowl, combine 2 cups of cheese, the ham, green onion and green chilies.

Lay out your tortillas in front of you. Spread 1/3 cup filling along the bottom third of the tortilla and roll away from you until you have a nice tight roll. Place in the pan.

Once all the tortillas are filled and rolled and tucked into the pan, set them aside while you mix the egg mixture.

In a medium bowl, whisk eggs, half & half, flour and salt. Whisk until well combined.

Pour the egg mixture evenly over the rolled tortillas, cover and refrigerate overnight or at least 6 hours.

The next day, pull the pan from the fridge to warm a bit while the oven is preheating to 350º F.

Cover the pan with aluminum foil and bake for 30 minutes, or until the eggs are nearly set.

After 30 minutes, remove from the oven. Take off the aluminum foil and sprinkle the remaining cup of cheese evenly across the top of the tortillas. Place back in the oven for 10 minutes, or until the cheese is melted and the egg is firmly set.

Serve warm and gooey, topped with sour cream and salsa.

Ingredients