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Breakfast ham enchiladas

Cook 55 min. | Servings 8

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Breakfast ham enchiladas


1 package Azteca® supersize tortillas

2 cups cooked ham, cubed

1/2 cup green onions, chopped

2 cups shredded cheddar cheese, divided

1 tablespoon all-purpose flour

2 cups cream

6 large eggs, lightly beaten

¼ teaspoon salt, optional


  1. Lightly grease all sides of 9” by 13” baking dish.
  2. In a large bowl, combine ham and onions.
  3. Warm tortillas per package directions and place about 1/4 cup of ham/onions down the center of each tortilla; top each with 2 tablespoons cheese.
  4. Roll up and place seam side down into baking dish.
  5. In another large bowl, combine the flour, cream, eggs and, if desired, add salt and combine until smooth; pour mixture over tortillas.
  6. Cover and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before baking.
  7. Cover and bake at 350° for 25 minutes; uncover and bake for an additional 10 minutes.
  8. Sprinkle with remaining cheese and bake 3 minutes longer or until the cheese is melted.
  9. Let stand for 10 minutes before serving.

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