Ingredients
-
2
-
1
-
3
-
1/2
-
8
-
8
-
8
-
8
-
10
-
1/2
-
1
-
1/2
-
-
-
Directions
Ham and Egg Enchiladas, This is a spicy breakfast casserole This can be served for brunch or dinner Serve with a side of rice, beans and mangos , This is a *terrific* spicy breakfast I wouldn’t change a thing Good thing it served 8 because the 4 of us had seconds!!! I will definitely make this again Thanks for sharing such a wonderful recipe ~V, This is definately a spicy breakfast casserole I made this using corn tortillas and reducing the recipe to serve 4 used 6 corn tortillas and the full amount of enchilada sauce as I dipped the tortillas into warmed sauce to soften in order to roll Served this with fresh melon
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
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. |
|
3
Done
|
Lightly Beat Eggs With Wire Whisk in Medium Bowl. Add Eggs to Skillet; Cook Until Eggs Are Set but Still Soft. |
|
4
Done
|
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. |
|
5
Done
|
Combine Enchilada Sauce and Salsa Together and Pour Evenly Over Enchiladas. |
|
6
Done
|
Cover With Foil and Bake 20 Minutes; Uncover and Sprinkle With Remaining Cheese. Bake an Additional 10 Minutes, Uncovered. |
|
7
Done
|
Serve Each Enchilada With a Slice of Avocado and 1 T Sour Cream. |
