Breakfast & Brunch

Brunch Enchiladas

Prep Time: 15 min  |  Cook Time: 50 min  |  Servings: 8  |  Calories: 239
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Brunch Enchiladas
Prep Time
15 min
Cook Time
50 min

This brunch recipe will be a hit at your next family gathering, so get ready to dig into this lovely baked pot of cheesy enchiladas with a breakfast twist. Once you combine the fresh ingredients and layer them with hearty corn tortillas, Sargento® Shredded Mild Cheddar Cheese - Traditional Cut is just what these enchiladas call for once it’s melted into the layers and baked to perfection.

  • 2 cups (8 oz .) Sargento® Shredded Mild Cheddar Cheese - Traditional Cut, divided
  • 1/4 pound ham, chopped
  • 2 green onions, thinly sliced
  • 1/3 cup chopped bell pepper
  • 1/2 cup chopped ripe olives
  • 8 corn tortillas (6-inch)
  • 4 eggs
  • 1-1/2 cups milk
  • 1/4 cup salsa
  • 1 Tbsp. all-purpose flour
  • 2 Tbsp. sliced ripe olives (optional)
  1. In small bowl, combine 1 cup cheese, ham, green onions, bell pepper and chopped olives. Soften tortillas according to package directions. Divide cheese mixture evenly among tortillas; roll and place seam-side down in greased 11x7-inch baking dish.
  2. Beat together eggs, milk and salsa; whisk in flour. Pour over tortillas; cover and refrigerate overnight.
  3. Bake, covered, at 350°F 45 minutes or until set. Uncover; add remaining cheese and olives, if desired.Bake 5 minutes more or until cheese is melted.

Serving Size 8

Calories 239

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.20g 20%
Sat. Fat 7.30g 34%
Mono Unsat. Fat 3.90g
Poly Unsat. Fat 1.10g
Cholesterol 126mg 41%
Sodium 441mg 18%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 13g
Vitamin A 109RE
Vitamin C 13mg 22%
Calcium 293mg 29%
Iron 1mg 6%