brunch enchiladas

Name: Brunch Enchiladas
Cuisine: Mexican
Ingredients: 1/2 cup(s) chopped onions; 2 cup(s) cheddar cheese, shredded; 10 - 8 inch flour tortillas; 1 teaspoon(s) flour; 2 cup(s) half and half; 6 - beating eggs; 1/4 teaspoon(s) salt; 2 cup(s) any meat

(1 RATING)

39 Pinches

Rachel Aguilar Goundie

Marion, VA

Updated on Feb 5, 2013

MY HUSBANDS MOM'S RECIPE FOOD, ALSO VERY FILLING.

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Ingredients

1/2 cup chopped onions
2 cups cheddar cheese, shredded
10 - 8 inch flour tortillas
1 teaspoon flour
2 cups half and half
6 - beating eggs
1/4 teaspoon salt
2 cups any meat

How To Make brunch enchiladas

Step 1

COMBINE MEAT AND ONIONS, PLACE ABOUT 1/3 CUP DOWN THE CENTER OF EACH TORTILLA. TOP WITH 2 TABLESPOONS OF CHEESE. ROLL UP AND PLACE SEEM SIDE DOWN IN A GREASED 13 INCH BY 9 INCH BY 2 INCH BAKING DISH

Step 2

IN A BOWL COMBINE FLOUR, CREAM, EGGS, AND SALT UNTIL SMOOTH. POUR OVER TORTILLAS, COVER AND REFRIGERATE FOR 8 HOURS OR OVER NIGHT.
Step 3

REMOVE FROM THE REFRIGERATOR 30 MINS BEFORE BAKING.
Step 4

COVER AND BAKE AT 350 DEGREES FOR 25 MINS, UNCOVER 10 MINS MORE, SPRINKLE WITH REMAINING CHEESE BAKE 3 MINS LONGER OR UNTIL THE CHEESES MELTS LET STAND 10 MINS BEFORE SERVING
Step 5

ENJOY YOUR FOOD
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