Make-Ahead Breakfast Enchiladas

Make-Ahead Breakfast Enchiladas

2 c. chopped deli ham

1/2 c. diced shallot

2 1/2 c. shredded cheddar cheese

10 (8-inch) flour tortillas

1 1/4 c. half-and-half

4 large eggs

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. garlic powder

1 T. flour

Salsa, sour cream, and cilantro for serving

Coat a 9” x 13” baking dish with nonstick cooking spray.

In a medium bowl, mix together the ham, shallot and 2 cups shredded cheese.  Scoop 1/3 cup of this mixture onto each tortilla; roll up and place seam side down in the baking dish.

Whisk together the half-and-half, eggs, salt, pepper, garlic powder, and flour.  Pour the liquid evenly over the tortillas.  Cover with foil and refrigerate overnight.

In the morning, preheat the oven to 350 degrees.  Bake, covered with foil, for 35 minutes.  Remove the foil and sprinkle the remaining 1/2 cup of cheese over the enchiladas.  Bake for 10 more minutes or until the tops are golden brown and the egg mixture is set.

Serve with the salsa, sour cream and cilantro.