| ||||||||
| Brunch Enchiladas |
|
2 cups cubed fully cooked ham 1/2 cup chopped green onions 10 – 8 inch flour tortillas 2 cups shredded cheddar cheese (divided) 1 tablespoon flour 2 cups half & half cream or milk 6 eggs beaten 1/4 tsp salt |
Combine ham and onions, place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tablespoons cooked hash browns) Top with 2 tablespoons cheese. Roll up and place seam side down in greased 9 x 13 pan. In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking. Cover and bake 350° for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts. Let stand 5-10 minutes before serving. Yield 10 enchiladas. |
More Recipes: Easy Orange Crescent Swirls | Croissant French Toast
 back to first page |
Click-on these pages for more information: | Introduction | Guest Rooms/Rates | Our Favorite Recipes | Special Packages | Reservation Request Form | Handicap Accessible | |
 back to top of this page |
|
Foote Creek Bed & Breakfast 12841 383rd Avenue Aberdeen, South Dakota 57401 email: 
Ron & Carla Kaaz, Innkeepers |
You were visitor number |
Other Areas of Bed & Breakfast Inns ONLINE |
|
South Dakota Bed and Breakfasts | Aberdeen Bed and Breakfasts Locate A B&B • Win Two Free Nights • Recipes & Cookbooks • INNKeeper INNformation • Bed and Breakfast Associations • Contact Us
Copyright © 1995-2007. Internet Brands, Inc. By using the site, you signify your assent to the privacy, and copyright policies of Internet Brands, Inc. If you do not agree to these policies, please do not use our sites. Your usage of the site further indicates your agreement to be subject to and bound by the jurisdiction and laws of the State of California. |