“From Feb/Mar 2000 issue of Taste of Home. Another great breakfast that is so conveniently put together the night before. Prep time includes 30 minutes actual labor and 8-1/2 hours refrigeration and standing time. Cook time is 38 minutes and 10 minutes standing time. Re: Review posted by 5hungrykids (who does not accept zmail): The recipe I posted here has never differed from the original recipe published in the TOH magazine, in ingredients or baking instructions. I did a quick check of their website to see if it had been changed since 2000 but it's still exactly the same as this posting. I think baking it at 325° is reasonable enough, but that would account for your longer bake time. :)”
READY IN:
9hrs 48mins
YIELD:
10 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ham and onion; place 1/3 cup down the center of each tortilla.
  2. Top with 2 Tablespoons cheese.
  3. Roll up and place seam side down in a greased 13x9x2 baking dish.
  4. In a bowl, combine flour, cream, eggs and salt until smooth.
  5. Pour over tortillas.
  6. Cover and refrigerate for 8 hours or overnight.
  7. Remove from refrigerator 30 minutes before baking.
  8. Cover and bake at 350 degrees for 25 minutes.
  9. Sprinkle with remaining cheese; bake 3 minutes longer or until cheese is melted.
  10. Let stand 10 minutes before serving.

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