Overnight Ham and Cheese Enchiladas

I think these would work to prep in the morning for supper. 

These were a hit yet again.  I still subbed unsweetened almond milk for the half-and-half.  It tastes better that way, in my opinion.  I forgot that I wanted to use green peppers this time, and I ended up doing the onions again.  I'm just not a fan of the ham/onion flavor combo, though.  That's absolutely nothing against this recipe, because I absolutely adore it.  I just need to remember to leave out the onions.  I'm thinking ham and mushrooms would be a tasty idea as well.  I'm going to change it up some next week.  Still a keeper for us, and they reheat beautifully in the microwave.  I did leave out the salt this time, and it was perfect.  I don't see any need at all for the salt, since you have the salt from the ham.  Anyway, I'm already looking forward to trying them again next week. :-)

OVERNIGHT HAM AND CHEESE BREAKFAST ENCHILADAS
(TheGirlWhoAteEverything)

2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and additional green onions for serving

In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9x13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350*. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.
*Amy's notes: I leave out the salt and sub almond milk for the half-and-half.

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South of the Border Beans

South of the Border Beans

2 T. Canola oil

1 large onion, diced

1 large red or green bell pepper, diced

2 cloves garlic, minced (or 1/4  t. garlic powder)

*15 oz. can low-sodium red beans (any variety you like- I usually have kidney on hand)

*15 oz. can  white beans (pref. low sodium, but they are harder to find than red or black)

*2 - 15 oz. cans low-sodium black beans

28 oz. canned, diced tomatoes

2 cups frozen corn (may use canned – drain first)

1 1/2 t. chili powder

1 1/2 t. cumin

1/2 C. fresh cilantro, chopped (optional)

Cooked plain white or brown rice.

In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes).  Drain and rinse all cans of beans and (corn if using canned).  Add beans, corn and spices to pot and stir to combine.  Heat to simmering.  Stir in cilantro.  Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.

This recipe makes enough for two meals for a family of 4-6 people.  I always freeze half for another time.  Keeps well in freezer for a few weeks.  Thaw in fridge overnight for best results, but it will thaw in the microwave on defrost. Stir frequently. 

*  You can also prepare this recipe using dried beans.  You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans.  Sort and rinse the beans, soak for 8-12 hours and drain.  Then cook the beans in a generous amount of water (may add 1 t. salt) for 2-3 hours until they are to your desired softness.  Drain the beans and prepare the recipe as directed.