Brunch Enchiladas

Name: Brunch Enchiladas
Yield: Varies
Cuisine: Mexican
Ingredients: 1/2 c chopped onions; 2 c cheddar cheese, shredded; 10 8 inch flour tortillas; 1 tsp flour; 2 c half and half; 6 beating eggs; 1/4 tsp salt; 2 c any meat

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By Rachel Aguilar Goundie
@Rachel_Aguilar

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

Rating:

★★★★★ 1 vote5

Serves:

Varies

Ingredients

1/2 c

chopped onions
2 c

cheddar cheese, shredded
10

8 inch flour tortillas
1 tsp

flour
2 c

half and half
6

beating eggs
1/4 tsp

salt
2 c

any meat
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How to Make Brunch Enchiladas

Step-by-Step

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