Brunch Enchilada Casserole

From Six Sisters Stuff

Ingredients:

• 2 cups of cooked ham, cubed
• 1/2 cup fresh mushrooms, chopped
• 1/2 cup chopped green onions (I used regular onions)
• 1 red pepper, chopped
• 1 green pepper, chopped
• 8 flour tortillas
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 cup of skim milk
• 1/4 teaspoon salt, optional
• 6 Eggland’s Best Eggs, lightly beaten
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Directions:

• In a large skillet combine red peppers, green peppers, mushrooms and onions. Cook over medium high heat until peppers are soft. Next add your ham and cook with the vegetables until the ham is heated through.

• Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

• In a large bowl, combine the milk, Eggland’s Best eggs and salt (if desired) until smooth.

• Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes.
• Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. 
• Let stand for 10 minutes before serving. Serves 8.