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Crepes Ensenada

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This recipe works for breakfast, brunch, or dinner. Even though it’s called Crepes Ensenada, it doesn’t use actual crepes. It uses tortillas. I got this recipe from Angel Shannon when she was on Good Things Utah, a local TV show. I’ve been making this recipe since 2005. The flavors are a great combination. These aren’t low on calories, but it isn’t bad as long as you have them once in a while.

Here is what you need to make the
Crepes Ensenada

  • THIN SLICES OF HAM
  • FLOUR TORTILLAS (10 INCH)
  • MONTERREY JACK CHEESE
  • CANNED DICED GREEN CHILIES
  • PAPRIKA
  • BUTTER
  • FLOUR
  • MILK
  • SHREDDED CHEDDAR CHEESE
  • PREPARED MUSTARD
  • SALT
Crepes Ensenada | realmomkitchen.com

Crepes Ensenada

Real Mom Kitchen

Crepes Ensenada | realmomkitchen.com
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Ingredients
  

  • 12 thin slices of ham
  • 12 flour tortillas 10 inch
  • 1 lb. of Monterrey jack cheese cut into 12 piece like string cheese
  • 1 7 oz. can diced green chilies
  • Paprika
  • Cheese Sauce
  • ½ cup butter
  • ½ cup flour
  • 4 cups milk
  • 2 ½ cups shredded cheddar cheese
  • 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.
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5 Comments

  1. This is almost like the chicken enchiladas recipe I always use. I’ve never thought of using ham. Great idea! I’ll have to try that.

    1. I was so glad to find this recipe. My aunt shared the recipe with me years ago, but I have misplaced it. Thanks so much for sharing!