For a casual mid-morning gathering, you can’t beat a brunch recipe that you prepare the night before. Breakfast enchiladas topped with cilantro-lime crema are a saucy, delicious twist on a traditional egg casserole. In the morning, just pop them in the oven, brew a pot of coffee, and enjoy relaxing with your guests.
2 cups diced ham (or breakfast meat of your choosing)
½ cup chopped green onions
10 (8-inch) flour tortillas
3 cups shredded Mexican cheese blend, divided
6 large eggs
1 ½ cups Belfonte Sour Cream
1 cup Belfonte Half and Half
1 tsp. garlic salt
¾ tsp salt
1/8 tsp smoked paprika
½ cup cilantro
Juice of 1 lime
Butter a 13×9 casserole dish. Assemble enchiladas: Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla, top with 2 T. shredded cheese. Tightly roll tortillas, placing seam sides down in casserole dish.
Whisk together eggs, Belfonte Half and Half, ¾ tsp. salt and 1/8 tsp. smoked paprika, and pour this mixture over the prepared enchiladas in the casserole dish.
Prepare cilantro-lime crema by combining Belfonte Sour Cream, garlic salt, cilantro and lime in a food processor. Blend until creamy and spread this mixture over the top of enchiladas.
Cover and chill at least 8 hours to overnight. Remove from refrigerator and allow to stand at room temperature 30 minutes before baking.
Bake, covered, at 350 degrees for 20 minutes. Uncover and bake 15 more minutes. Sprinkle with cheese and bake a few more minutes until cheese melts. Let stand 10 minutes before serving.
Yield: 8 to 10 servings