Ham and Cheese Enchiladas are a Crowd-Pleaser for Every Occasion
Easy to prepare and perfect for family gatherings, Ham and Cheese Enchiladas fit into any busy schedule. Make dinner an occasion to remember.
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I know I’ve talked about there being just to the two of us in the house. And there’s usually just two of us for holiday dinners, too. Since it’s not easy to find small hams and turkeys, this means there’s leftovers. If doesn’t help that Dad gave us from his 16 pound for ham in a roaster. What is it with the 16 pound meats? I feel like I’ve said this before….
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And it doesn’t help that when we do celebrate the holidays with family they give us their leftovers, too. Shortly after I made the turkey and stuffing enchiladas Dad gave us the leftover ham for some holiday. It made me think, “I should make some ham and cheese empanadas and this amazing noodle casserole.”
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Then I thought about making some enchiladas with the last of the ham. But 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!
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I wanted to make sure this was an easy weeknight meal. So, I went with some left-over rice, some frozen peas, chopped ham, and cheddar cheese. Simple as that. If you don’t have leftover rice like I usually do, you can make some. Or you can buy one of those microwaveable packages to make this go quickly.
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What Are Enchiladas?
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Enchiladas are a classic Mexican dish made. You roll tortillas around a savory filling and bake them with a flavorful sauce like enchilada sauce. I made a creamy cheese sauce to go on top of these enchiladas. The filling can range from different meats and cheeses to vegetarian options with beans and vegetables. Since they’re so versatile, this makes enchiladas a flexible option for all kinds of tastes and occasions.
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The origins of enchiladas go back to ancient Mayan and Aztec civilizations. These early civilizations ate corn tortillas dipped in chili sauce and filled with ingredients like fish or beans. When the Spanish arrived, they brought cheese, pork, and chicken to these early enchiladas. This modernized the ancient food which made it a staple in Mexican cuisine.
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While the dish has been around a while, the word “enchilada” was not coined until the 19th century. Today, enchiladas are enjoyed worldwide, often with regional twists and unique filling combinations.
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Corn vs Flour Tortillas: Which Is Best for Enchiladas?
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Corn and flour tortillas each bring their own flavors to the table. For ham and cheese enchiladas, either variety works well. Corn tortillas offer a traditional flavor and a slightly chewy texture that stands up well to sauces. They add an earthy and sweet flavor to enchiladas.
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Flour tortillas, on the other hand, are softer and easier to roll, making them a great choice for beginners. However, because they’re so soft, they easily stick together in enchilada casserole recipes. But there’s a trick to prevent this if you are a die-hard flour tortilla fan.
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Types of Ham for Ham and Cheese Enchiladas
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When it comes to ham, you have options. Deli-sliced ham offers convenience and a mild flavor that blends nicely with cheese. There’s also different flavors of deli ham. You have Black Forest with it’s rich, smoky flavor. Honey ham brings it’s sweetness. Off the bone ham is just like it sounds; slices that are carved off the bone. Those are the more common, but there are some cured hams you could use, too.
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For this recipe you can use leftover baked ham or thick-cut ham steaks. Dice slices into small pieces. The smoky or honey-glazed hams add a touch of sweetness and depth to the enchilada filling. And it’s a great way to repurpose leftover holiday ham. If you’re not ready to make these, you can freeze the ham to make these later.
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Ingredients for Ham and Cheese Enchiladas
Pantry ingredients – flour tortillas, garlic powder, onion powder, rice (cooked), Campbell’s Cheddar Cheese Soup
Refrigerator ingredients – ham, thawed frozen peas, shredded cheese (I used cheddar, but use your favorite melty cheese), and half and half
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Preparing the Ham and Cheese Filling
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Start by combining the diced ham, thawed peas, cooked rice, garlic powder, onion powder, and 1/2 cup of shredded cheese. Combine the soup with the half and half in a small bowl and set aside.
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Rolling and Baking the Enchiladas
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Preheat your oven to 350°F. Pour half of the soup mixture in the bottom of a 9×13 casserole dish. To keep the tortillas from getting too soggy and sticking together, toast the tortillas in the oven or in a fry skillet for 3 to 5 minutes. Wrap them in a clean kitchen towel to keep warm as you prepare the enchiladas.
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Place one tortilla on your work surface. Spread 1/4 to 1/3 cup of mixture across the center of the tortilla. Carefully fold in the sides and then roll starting at the edge closest to you. Lay the enchiladas seam side down in the casserole dish. Repeat with remaining tortillas and filling.
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Pour the rest of the cheese sauce evenly over the top. Cover with foil and bake at 350°F for 30 to 40 minutes or until bubbly. If your casserole as a lid, still cover it with foil to keep the moisture in. Remove the foil and sprinkle with any remaining cheese. Bake at 350°F for an additional 10 to 15 minutes or until the cheese is melted and golden.
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Serving and Enjoying Ham and Cheese Enchiladas
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Let the enchiladas cool for a few minutes before serving. Garnish with sliced green onions and a dollop of sour cream. I served mine with some Spanish rice, but they would go well with some charro or refried beans.
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While this recipe is in the oven in under 15 minutes, these ham and cheese enchiladas taste anything but simple! See what I mean? The rice gets all cheesy. The peas are sweet. The ham is slightly salty and sweet. The tortillas are lightly toasted before wrapping to keep them from getting soggy.
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Now, if don’t want to use the Campbell’s Cheddar Cheese Soup for convenience, feel free to replace it with your cheese sauce of choice. Or you can make a bechamel with some cheddar or pepper jack cheese. Since this was a quick, weeknight meal for us, I opted for my fave cooking soup. I use it to make delicious chicken enchiladas, baked pastas, and even dips. It’s a delicious and convenient soup to have on hand.
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These ham and cheese enchiladas are perfectly delicious!! They’re a balanced, flavorful meal that’s sure to be a hit at your next family gathering.
Ham and Cheese Enchiladas
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.
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 629Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 11gCholesterol 92mgSodium 1519mgCarbohydrates 62gFiber 4gSugar 5gProtein 33g
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