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
Real Mom Kitchen
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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