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)

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Recipe by

Rachel Aguilar Goundie

@Rachel_Aguilar

Marion, VA

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

(1 rating)

yield serving(s)

Ingredients For brunch enchiladas

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

How To Make brunch enchiladas

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

2
IN A BOWL COMBINE FLOUR, CREAM, EGGS, AND SALT UNTIL SMOOTH. POUR OVER TORTILLAS, COVER AND REFRIGERATE FOR 8 HOURS OR OVER NIGHT.
3
REMOVE FROM THE REFRIGERATOR 30 MINS BEFORE BAKING.
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
5
ENJOY YOUR FOOD
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brunch enchiladas

Ingredients For brunch enchiladas

How To Make brunch enchiladas

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