Brunch Enchiladas
How to make slow cooker pork loin:
Recipe Summary Brunch Enchiladas
Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Ingredients | Leftover Pork Loin Recipes Casserole1 pound cooked ham, chopped¾ cup sliced green onions¾ cup chopped green bell peppers3 cups shredded Cheddar cheese, divided10 (7 inch) flour tortillas5 eggs, beaten2 cups half-and-half cream½ cup milk1 tablespoon all-purpose flour¼ teaspoon garlic powder1 dash hot pepper sauceDirectionsPlace 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.Info | Leftover Pork Loin Recipes Casseroleprep:
30 mins
cook:
1 hr
additional:
8 hrs
total:
9 hrs 30 mins
Servings:
10
Yield:
10 servings
TAG : Brunch EnchiladasBreakfast and Brunch Recipes, Eggs, Breakfast Burrito Recipes,
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