Make Ahead Breakfast Enchiladas

INGREDIENTS:

• • 2 cups deli ham, chopped small
• • 1/2 cup diced green onions
• • 2 1/2 cups shredded cheddar cheese, divided
• • 10 (7-8 inch) flour tortillas
• • 1.25 cups half-and-half
• • 4 large eggs
• • 1/2 teaspoon salt
• • 1 tablespoon flour
• • salsa, sour cream, avocado, and extra green onions or cilantro for serving

DIRECTIONS:

1. Coat a 9×13 inch baking dish with nonstick cooking spray.
2. Mix together the ham, green onions, and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
3. Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight. (*see notes)
4. In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil 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.
5. Serve with salsa, sour cream, avocado, and additional green onions or cilantro.

NOTES:

The purpose of letting this dish sit overnight is so the tortillas and filling can absorb the egg mixture. *However....I didn't make this dish overnight and it was perfect.  The thought of letting flour tortillas soak overnight just kind of grossed me out, but apparently it totally works!  Either way, the recipe is delicious.)

You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary).  Since they're typically smaller than the flour tortillas, you might need more of them. Also keep in mind that corn tortillas don't absorb liquid in the same way flour ones do, so that can change the overall results.

*www.bellyfull.net

Broccoli Cheese Stuffed Chicken Breast

Ingredients:

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp. garlic powder, divided
• 1/4 tsp. paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 Tbsp. mayo
• 2 tbsp olive oil

Directions:

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika, and 1/2 tsp. of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish, add the bell pepper, cheese, mayo, remaining garlic powder, and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

*www.iwashyoudry.com