Overnight Taco Breakfast Enchiladas
- non-stick cooking spray or olive oil for brushing the pan
- 2 cups leftover taco meat, slightly reheated
- 1 1/2 cups shredded Monterey Jack or Pepper Jack cheese
- 1 1/2 cups shredded Cheddar cheese
- 10 flour tortillas 8-inch
- 1 1/4 cups half and half that's equal parts whole milk and light cream for those not in the USA
- 4 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons chili powder
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- sour cream
- hot sauce
- green onions
- black olives
Use non-stick cooking spray or brush olive oil to generously coat the bottom and sides of a 9-inch by 13-inch baking dish.
Toss together the shredded cheese in a mixing bowl and then set 1 cup aside in a container or bag in the refrigerator for the next morning. Mix the taco meat into the remaining 2 cups of grated cheese. Scoop a generous 1/3 cup of the taco meat mixture in a mound down the center of each tortilla. Roll the tortillas up and arrange seam-side down in the prepared pan.
In another mixing bowl, whisk together the half and half, eggs, flour, chili powder, salt, and black pepper until smooth. Pour this over the rolled enchiladas, cover the pan with foil, and place in the refrigerator overnight or for at least 8 hours.In the morning, slide the foil covered pan into the oven and set the temperature to 350°F. When the oven indicates that it has reached the correct temperature, set your timer for 30 minutes. After 30 minutes, remove the foil, sprinkle with the remaining cheese, and bake for 10 more minutes or until the eggs are fully set, the tortillas are golden brown, and the cheese is fully melted. For most convenient servings, cut through the enchiladas at the center, yielding 20 smaller breakfast enchiladas.
Serve with any or all of the following: sour cream, lettuce, salsa, avocados, hot sauce, cilantro, black olives, or green onions.