Breakfast Enchalidas & Cinnamon Biscuits

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.

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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.

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Laverne Diede
Rhonda Fitterer

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