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Ham and Egg Enchiladas Recipe

1 pound
2 1/2 cups
1/2 cup
1/2 cup
8 – 7”
5 large
2 cups
4 teaspoons
1 clove
1/8 teaspoon
1/8 teaspoon

ham, diced
cheddar cheese, shredded
green pepper, chopped
onion, chopped
flour tortillas
garlic, minced
cayenne pepper

salsa, optional

Oven Temp: 350°
Recipe Cooking Time: 55 minutes
Pan Type: 9 x 13" baking pan

Egg Enchiladas Directions

Preheat your oven.

In a medium bowl mix the ham, cheese, chopped onions and peppers. Place one third cup of the ham and egg mixture onto the middle of a enchiladas tortilla.
Roll up enchiladas and place them seam side down into pan.

In a large bowl beat the eggs until fluffy. Add the milk, flour, minced garlic, pepper and cayenne pepper. Beat until well blended and pour over top of rolled enchiladas.

Cover and place in a hot oven. Bake egg enchiladas for 45 minutes.
Uncover and bake enchiladas for an additional 10 minutes.
Serve ham and egg enchiladas with salsa if desired.

Recipe Serves: 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

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