Serve these breakfast enchiladas with salsa and sour cream, and a side of sliced fresh fruit.

Recipe by Southern Living December 2003


Recipe Summary

Makes 6 to 8 servings


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large nonstick skillet over medium heat; add eggs. Cook, without stirring, until eggs begin to set on bottom.

  • Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heat.

  • Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese. Stir ham into egg mixture.

  • Spoon mixture evenly down centers of tortillas; roll up, jellyroll fashion. Place seam side down in a lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours. Let stand at room temperature 30 minutes.

  • Bake at 350º for 40 minutes or until thoroughly heated.

  • Combine remaining cheese and milk in a small saucepan; cook over medium heat, stirring until cheese melts. Spoon over enchiladas.