Crepes Ensenada

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.

• 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

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• Author: Laura

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Ingredients

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• 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

• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 2 1/2 cups shredded cheddar cheese
• 1 tsp prepared mustard
• 1/2 tsp salt

 

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Instructions

1. Heat tortillas in the microwave to soften. About 30 seconds for 6 tortillas.
2. 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.
3. 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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