Crepes Ensenada
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Whether you’re planning a cozy breakfast, a festive brunch, or even a casual dinner, this dish fits the bill beautifully. Despite its name—Crepes Ensenada—there’s a fun twist: it doesn’t actually use crepes. Instead, it calls for tortillas, which makes it both approachable and easy to prepare with ingredients you likely already have on hand.
I first discovered this recipe back in 2005 when Angel Shannon shared it on Good Things Utah, a local TV show that always featured creative and comforting dishes. From the moment I tried it, it became a staple in my kitchen. The flavor combination is rich, satisfying, and just a little indulgent—definitely not diet food, but absolutely worth it as an occasional treat. Think of it as one of those recipes that feels like a hug on a plate: familiar, flavorful, and full of heart.
Ingredients for Crepes Ensenada
- THIN SLICES OF HAM
- FLOUR TORTILLAS (10 INCH)
- MONTEREY JACK CHEESE
- CANNED DICED GREEN CHILIES
- PAPRIKA
- BUTTER
- FLOUR
- MILK
- SHREDDED CHEDDAR CHEESE
- PREPARED MUSTARD
- SALT
Instructions for Crepes Ensenada
Soften the Tortillas – Start by warming your tortillas to make them pliable and easy to roll. Stack about six tortillas at a time and microwave them for roughly 30 seconds. This softens them just enough to prevent cracking when you fold.
Fill and Roll – Lay each tortilla flat and place the filling in the center:
- 1 slice of ham
- 1 chunk of cheese
- A spoonful of chopped green chilies
Fold the sides inward, then roll tightly like a burrito. Repeat with remaining tortillas.
Arrange in Baking Dishes – Lightly grease your baking dishes—I use one 9×13-inch dish and one 8×8-inch dish to fit the full batch. Place the rolled tortillas seam-side down in the dishes.
Make the Cheese Sauce – In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then gradually add the milk, whisking constantly until the sauce thickens. Stir in the remaining ingredients for the cheese sauce and cook until smooth and velvety.
Assemble and Bake – Pour the warm cheese sauce generously over the rolled tortillas, making sure they’re fully covered. Sprinkle with paprika for a pop of color and flavor. Bake at 350°F for 45 minutes, until bubbly and golden around the edges.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can assemble the rolled tortillas and cheese sauce up to a day in advance. Just cover and refrigerate, then bake when you’re ready. Add an extra 5–10 minutes to the baking time if it’s going straight from the fridge to the oven.
What kind of cheese works best?
The original recipe uses Monterrey Jack inside the tortillas and a cheddar-based cheese sauce. You can mix it up with Colby Jack, Pepper Jack, or even a little Swiss for a twist.
Are these spicy?
Not really! The green chilies add a mild warmth, but it’s very kid-friendly. If you want more heat, try adding diced jalapeños or using Pepper Jack cheese.
What can I serve with this?
A fresh fruit salad, hash browns, or a simple green salad make great sides. For brunch, pair it with orange juice or a light smoothie.
FOR MORE RECIPES LIKE THIS, TRY:
Crepes Ensenada
Real Mom Kitchen
Equipment
Ingredients
- 12 slices ham thin
- 12 flour tortillas 10 inch
- 1 lb Monterrey jack cheese cut into 12 pieces, like string cheese
- 7 oz can green chilies diced
- paprika
Cheese Sauce
- ½ cup butter
- ½ cup flour
- 4 cups milk
- 2 ½ cups cheddar cheese shredded
- 1 tsp prepared mustard
- ½ tsp salt
Instructions
- Heat tortillas in the microwave to soften. About 30 seconds for 6 tortillas.
- On each tortilla place in the center 1 piece of ham, 1 piece of cheese, and a little of the green chilies. Fold in sides and roll. Place in greased baking dishes. I use one 9×13 and one 8 x8 dish. Pour cheese sauce over crepes to cover. Sprinkle with paprika and bake at 350 for 45 minutes.
- For the cheese sauce – Melt butter, blend in flour. Slowly add milk till thickened. Add remaining ingredients and cook until smooth.
