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Egg-chiladas

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Ingredients:

15 x 9 x 2 glass baking dish
12 7" flour tortillas
1 1/2 c cooked ham, cubed OR
8 fully cooked sausage patties, crumbled
3/4 c chopped onion
2 c (8 oz) shredded cheddar cheese, divided
2 1/2 c milk
8 eggs
1/4 c salt
1 T flour

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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