Egg-chiladas
From THE INN AT OLD ORCHARD ROADIngredients:
15 x 9 x 2 glass baking dish Combine ham or sausage, onions, and 1 C cheese in a medium bowl. Spoon a scant 1/4 C down the center of each tortilla. Roll up and line up, seam side down (two along the edge) in a greased, 15 x 9 x 2 glass baking dish. In a large bowl, beat milk, eggs, salt and flour until smooth. Pour over tortillas. Cover with foil and refrigerate for 8 hours, or overnight. Remove from refrigerator 30 minutes before baking. Bake covered, at 350 degrees for 30 minutes, uncovered for 10 minutes. Sprinkle with remaining 1 C cheese and return, uncovered to oven until cheese melts-about 4 minutes. Let stand 10 minutes before serving. Garnish with a dollop of sour cream and a 1/4 cup of salsa. |
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