Brunch Enchiladas
A quick rendition of brunch enchiladas, fit for a fresh take on breakfast featuring eggs, ham, and cheese, wrapped in tortillas and dressed up with a bit of salsa.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
ham
diced |
*
|
| 2 | large |
eggs
|
|
| 1 | small |
onions
diced |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
cheese
colby jack, shredded |
|
| ¾ | cup |
milk
|
|
| 1 | x |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
ham
diced |
*
|
| 2 | large |
eggs
|
|
| 1 | small |
onions
diced |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
cheese
colby jack, shredded |
|
| 177 | ml |
milk
|
|
| 1 | x |
salsa
|
*
|
Directions
Sauté ham and onion in olive oil.
Add eggs and scramble.
In small pan, heat butter and whisk in flour.
Slowly add milk while whisking. Heat until thickened and bubbly.
Salt and pepper to taste. Heat tortillas on a griddle until soft and pliable, but do not allow to harden.
Divide the egg mixture into three tortillas and roll.
Pour the white sauce over and top with cheese.
Serve with salsa on the side.
