Description
Quichiladas are a delicious twist on traditional enchiladas, featuring ham and cheese wrapped in soft flour tortillas and baked in a creamy egg custard. Perfect for a hearty breakfast or brunch, this recipe combines savory ham, sharp cheddar cheese, and a touch of honey mustard for a flavorful start to your day.
Ingredients
Scale
Filling
- 2 cups diced cooked ham
- 2½ cups shredded cheddar cheese, divided
- ¼ cup honey mustard dressing
- 10 (13-inch) soft taco flour tortillas
Custard Mixture
- 2 cups half-and-half
- 6 large eggs
- 1 Tbsp all-purpose flour
Instructions
- Prepare the baking dish and filling: Spray a 9×13-inch baking pan with cooking spray. In a bowl, mix together the diced cooked ham, 2 cups of shredded cheddar cheese, and honey mustard dressing until well combined. Divide this ham mixture evenly among the tortillas, then roll each tortilla up and place them seam side down in the prepared baking dish.
- Make the custard mixture: In a separate bowl, whisk together the half-and-half, eggs, and all-purpose flour until the mixture is smooth and fully combined. Pour this custard mixture evenly over the rolled tortillas in the baking dish. Cover the dish and refrigerate overnight to allow flavors to meld and the custard to set.
- Bake the enchiladas: When ready to cook, preheat your oven to 350ºF (175ºC). Remove the cover from the casserole and bake the enchiladas for 30 to 40 minutes, or until the custard is fully set and the edges begin to brown slightly.
- Add remaining cheese and finish baking: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the enchiladas. Return the dish to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- This dish benefits from an overnight rest to enhance the flavors and texture of the custard.
- Use a sharp cheddar cheese for a more pronounced cheese flavor.
- Honey mustard adds a subtle sweetness and tang; you can substitute with Dijon mustard and honey if preferred.
- Ensure the tortillas are soft to prevent cracking when rolling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
