Brunch Enchiladas
Rating:
★★★★★ 1 vote5
Serves:
Varies
Ingredients
-
1/2 cchopped onions
-
2 ccheddar cheese, shredded
-
108 inch flour tortillas
-
1 tspflour
-
2 chalf and half
-
6beating eggs
-
1/4 tspsalt
-
2 cany meat
How to Make Brunch Enchiladas
- 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
- IN A BOWL COMBINE FLOUR, CREAM, EGGS, AND SALT UNTIL SMOOTH. POUR OVER TORTILLAS, COVER AND REFRIGERATE FOR 8 HOURS OR OVER NIGHT.
- REMOVE FROM THE REFRIGERATOR 30 MINS BEFORE BAKING.
- 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 - ENJOY YOUR FOOD