Ham & Green Chili Enchilada Bake

Posted by chuckwagon

March 23, 2008

Happy Easter all. Since Ham seems to be a favorite dinner choice for Easter, I thought a southwestern recipe that makes use of leftover ham might be a good call for today…

2 cups of cooked ham - chopped fine
½ cup of finely chopped onion
½ cup of chopped green chilies (canned or fresh)
8 flour tortillas (I use the 7 inch ones because they fit my casserole dish)
2 cups of milk
4 eggs - beaten
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
¼ cup of salsa (I like hot but use what you like)
2½ cups of shredded cheese - cheddar or pepper jack

Combine the ham, onion and the green chilies in a bowl. Put about ? cup of that mixture plus 3 tablespoons of the shredded cheese at 1 end of each tortilla. Then roll them up.

Place the tortillas in a greased 12×7½-casserole dish, seam side down.

Mix the eggs, milk, flour, salt, garlic powder and the salsa. Pour this mixture over the tortillas. Cover tightly with plastic wrap and place in the refrigerator overnight.

The next day, uncover and bake in a 350° oven for 45-50 minutes. Check to make sure the mixture has cooked completely, then sprinkle with the rest of the shredded cheese and put it back in the oven for about 3-4 minutes to melt the cheese.

This can be eaten for breakfast or lunch. Very filling and delicious.

Enjoy!

If you ain’t sweatin, it ain’t chili

Chuckwagon 505

Green Chili