Ham and Cheese Enchiladas

Ham and Cheese Enchiladas
  • Servings: 4 - 6

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About this Recipe


2 cups (500 mL) Maple Leaf® Country Kitchen Ham, diced
1 Red pepper, diced
1 Jalapeno pepper, seeded and finely chopped
6 Green onions, finely chopped
1 cup (250 mL) Grated Cheddar cheese, divided
1 cup (250 mL) Grated Gruyere cheese, divided
10 Dempster’s® Original Small Flour Tortillas
6 Eggs
1 cup (250 mL) Light cream (5%)
1 tbsp (15 mL) Flour
1 tbsp (15 mL) Chopped fresh cilantro (optional)
Salt and pepper


PREHEAT oven to 350°F (180°C).

SPRAY a 9x13” (3.5L) rectangular pan lightly with non-stick cooking spray.

COMBINE ham, peppers, jalapenos and half of the onion and half of each cheese in a medium bowl. Arrange about ⅓ cup (80 mL) of the mixture down the center of each tortilla. Roll the tortillas and place seam side down in the prepared baking dish.

WHISK together eggs, cream, flour, remaining onions, salt and pepper. Pour the mixture over the tortillas and sprinkle with the remaining cheese. Bake in preheated oven for 15 minutes or until the cheese has melted and the eggs are set. Sprinkle with chopped cilantro before serving. Serve with salsa on the side.


Can be made the night before, after pouring the egg mixture over top, cover and refrigerate. Add the remaining cheese just before baking.

Serve with salsa.

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