#109 – Breakfast Enchalidas & Cinnamon Biscuits

hosted by Laverne Diede & Rhonda Fitterer

Brunch Enchiladas

  • 2 cups cubed fully cooked ham
  • ½ cup chopped green onions
  • 10 flour tortillas (8 in.)
  • 2 cups shredded cheddar cheese (divided)
  • 1 Tbsp. flour
  • 2 cups half and half cream or milk
  • 6 eggs beaten
  • ¼ tsp. salt

Combine ham and onions; place about 1/3 cup down the Center of each tortilla.

Top with 2 Tbsp. cheese. Roll up and place seam side down in a greased 13x9x2 inch baking dish.

In a bowl, combine flour, cream, eggs & salt until smooth. Pour over tortillas.

Cover and refrigerate over night or for 8 hours. Remove from fridge 30 minutes before baking.

Cover and bake 350 degrees for 25 minutes. Uncover & bake for 10 minutes.

Sprinkle with remaining cheese; Bake 3 minutes longer or until cheese melted. Let stand for 10

Minutes before serving.

Cinnamon Biscuits

  • 1 can grand biscuits
  • 1 cup sugar
  • 1 tbsp. cinnamon
  • 1/3 cup melted butter

Follow directions on can of biscuits. Pour butter on bottom of pan, dip each biscuit in sugar/cinnamon mixture and put in pan. Bake as directed on can of biscuits.


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