Make Ahead Breakfast Enchiladas

I find lots of interesting recipes following blog parties and hops. Here's one from the Belly Full blog. It's a great site with lots of ideas for home cooking. Here's the recipe as it appeared on Belly Full.

Make Ahead Breakfast Enchiladas

Ingredients:

• 2 cups chopped deli ham
• 1/2 cup diced green onions
• 2 1/2 cups shredded cheddar cheese, divided
• 10 (7-8 inch) flour tortillas
• 1 1/4 cups half-and-half
• 4 large eggs
• 1/2 teaspoon salt
• 1 tablespoon flour
• salsa, sour cream, and extra green onions or cilantro for serving

Directions:

1. Coat a 9×13 inch baking dish with nonstick cooking spray.
2. Mix together ham, green onions and 2 cups cheese. Scoop 1/3 cup of the mixture onto each tortilla, roll and place seam side down in the baking dish.
3. Whisk together the half-and-half, eggs, salt and flour. Pour over rolled enchiladas. Cover and refrigerate overnight.
4. In the morning, preheat oven to 350º F. Bake covered for 35 minutes. Remove cover and sprinkle remaining 1/2 cup of cheese over the enchiladas. Bake for 10 minutes or until tops are golden brown.
5. Serve with salsa, sour cream and green onions or cilantro.

My Modifications:

I followed the directions with the following modifications:

I made only four enchiladas. Two were with flour tortillas and two were corn. Both kinds were good.

I crumbled and cooked the meat from two chorizo sausages instead of ham. I also substituted diced yellow onion.

I used two eggs, a third of the half-and-half, 1 tsp flour and less salt.

The ingredients were easy to prepare, and having it ready to go in the oven the next morning made for a no fuss meal. We enjoyed the enchiladas and they were very filling.

A hot breakfast got us off to a good start to a full day of float cabin living and chores -- more wood for the stove and a batch of no-knead sourdough bread. -- Margy