Some left over ham, some left over rice, and some cheese make a quick and tasty dinner. Ham and Cheese Enchiladas is a mashup of Latin American cuisine with traditional American flavors in a quick and easy family meal.
I’m sure I’ve mentioned the 16 pound ham that the hubs and I had at New Years. Then there’s the ham that Dad gave us from his 16 pound ham. What is it with the 16 pound meats? I feel like I’ve said this before….
I have actually had this recipe on the menu since Dad gave us his left over ham. It was shortly after I made the turkey and stuffing enchiladas and I thought, “I should make some enchiladas with this ham.” Then I thought about what kind of enchiladas. Do I Hawaiian like pizza? Do I make some German style with potatoes and kraut? Nah. Just plain old ham and cheese enchiladas. Yum!
Now, the last time I had leftover ham, I made an amazing noodle casserole. Oh yeah, baby. That was delicious. It had yummy ham, veggies, and cheese. I almost put this recipe with rice instead of pasta and turned it into the enchiladas, but then I thought, “Nah! This needs to be an easy weeknight meal. All those veggies are too much prep work!” So, I went with some left over rice, some frozen peas, chopped ham, and cheddar cheese. Simple as that.
But these taste anything but simple! See what I mean? The rice gets all cheesy like. The peas are sweet. The ham is slightly salty. The tortillas are lightly toasted before wrapping to keep them from getting soggy. These enchiladas are perfect!!
Now, if you can’t find or don’t want to use the healthy cheddar cheese soup for convenience, feel free to replace it with your cheese sauce of choice. Since this was a quick, weeknight meal for us, I opted for my fave cooking soup; cheddar cheese. I use it to make delicious chicken enchiladas, baked pastas, and even dips. It’s a delicious and convenient soup to have on hand.
Start to finish, these enchiladas are in the oven in under 15 minutes. If you’re like me, you’ll be straightening, doing dishes, and possibly sweeping the floor while they bake in the oven. Okay. If you’re really like me, you’re sitting down with a glass of some adult beverage and checking your email, writing a post, or just playing on Facebook. Let’s be real here. Ha!
Yeah, I know it’s sort of out of focus. I’m definitely not going to try to put this one up for Foodgawker. I didn’t realize it was falling off the fork until I was taking the picture. But I wanted y’all to see all the colors, flavors, and textures that are in these enchiladas. I have more ham in the freezer and I can’t wait to make another batch.
What do you like to do with your left over ham, turkey, or roast beef?
- 2 cups diced ham
- 1 cup frozen peas, thawed
- 1 cup cooked rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese
- 20 ounces cheddar cheese soup
- 1 1/2 cups fat free half and half
- 8 flour tortillas
- Preheat oven to 350.
- Combine first four ingredients (ham through onion powder) in a mixing bowl. Stir in 1/2 cup cheddar cheese and set aside.
- Combine the soup and the half and half in a small mixing bowl. Pour 1/2 cup of the cheese sauce mixture in the bottom of a 9 x 13 casserole dish. Set aside.
- Place the tortillas on a baking sheet and lightly toast in the oven for 3 to 5 minutes. Remove from heat and keep warm.
- Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla and roll up. Lay seam side down in the casserole dish. Repeat with remaining tortillas and filling.
- Pour the remaining soup mixture over the tortillas. Cover and bake at 350 for 30 to 40 minutes or until bubbly. Remove the cover, sprinkle with the remaining cheese and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly.
- Cool slightly before serving.