Ham And Egg Enchiladas Recipes

Steps:

• Heat oil in large skillet on medium heat. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set, stirring occasionally.
• Spoon egg mixture down centers of tortillas. Top each with 1 Tbsp. mozzarella; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate up to 12 hours.
• Heat oven to 350°F. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.
• Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

Steps:

• Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
• Reserve 1 Tbsp. pepitas; blend remaining with Neufchatel and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
• Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave Neufchatel mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.

Steps:

• In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Steps:

• Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together ham, bell pepper, green onions and 1 cup of the cheese. Place 1/3 cup ham mixture down center of each tortilla; roll up and place seam side down in baking dish.
• In another large bowl, beat eggs, half-and-half, flour and salt. Pour over tortillas. Cover; refrigerate 8 hours or overnight.
• To serve, heat oven to 350°F. Uncover dish; sprinkle remaining 1 cup cheese over top. Cover baking dish; bake 25 minutes. Uncover; bake 10 minutes longer or until set and cheese is melted. Serve with red pepper sauce on the side.

Steps:

• Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
• In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
• Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
• Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Steps:

• Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In a large bowl, whisk the flour, milk and eggs until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer. Sprinkle with remaining cheese; bake for 3 minutes or until the cheese is melted. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350.
• Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
• Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
• Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
• Combine enchilada sauce and salsa together and pour evenly over enchiladas.
• Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
• Serve each enchilada with a slice of avocado and 1 T sour cream.

Steps:

• Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
• Preheat the oven to 375 degrees F.
• In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
• Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion.
• Serve the enchiladas and black beans with 2 eggs cooked any style.
• Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.

Steps:

• Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
• Stir in next 5 ingredients.
• Spoon 1/4 cup egg mixture down centre of each tortilla. Roll snugly. Place seam side down in baking dish large enough to hold single layer. Cover with damp cloth while rolling remainder to prevent cracking.
• Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
• Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
• Spoon sour cream across enchiladas. Top with chives.

Steps:

• 1. Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish sprinkle with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions and green chiles. Spoon about 1/3 cup mixture down center of each tortilla. Roll up tightly place in greased and cornmeal-coated baking dish.*2. In medium bowl, combine eggs, half-and-half, flour and hot pepper sauce beat well. Pour evenly over filled tortillas. Cover with foil.3. Bake at 350°F. for 35 to 40 minutes or until eggs are set. Remove from oven sprinkle with Cheddar cheese. Cover let stand 5 minutes. Top with shredded lettuce and chopped tomatoes.TIP: * To make ahead, prepare as directed to this point. Cover refrigerate up to 24 hours. Uncover prepare egg mixture. Continue as directed above.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 10 g 50% * Cholesterol: 215 mg 72% * Sodium: 950 mg 40% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 23 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 2 1/2 Medium-Fat Meat, 1 1/2 Fat or 1 1/2 Carbohydrate, 2 1/2 Medium-Fat Meat, 1 1/2 Fat