Mexican Enchilada Breakfast Casserole Recipe
Ingredients:
- 8 Mission® Flour Tortillas
- 1 small Onion chopped
- 1 Bell Peppers seeded and chopped
- 1 Tomato diced
- 2 cups Cheddar Cheese shredded
- 12 oz. Ham cut into 1/2 inch cubes
- 4 Eggs
- 1 cup Milk
- 1 cup Half and Half
- 1 Tbsp. All-Purpose Flour
- 4 oz. can Green Chiles diced
Directions:
- 1. Place 1/8 of the cubed ham and 1 tablespoon each of onion, pepper, tomato and cheese on one side of each tortilla. Roll up and place seamside down in a greased 9 x 13 inch casserole dish.
- 2. In a separate bowl combine eggs, milk, half and half, flour, and chilies. Blend with a wire wisk. Pour over enchiladas.
- 3. Bake, covered, in a 350 degree F oven for 40-50 minutes, or until egg mixture is set. Uncover, sprinkle top with remaining cheese, and return to oven to melt cheese (approximately 5 minutes).