Recipe Box, Spanish Enchiladas

This is a twist on traditional Tex-Mex versions of enchiladas

Spanish endhiladas 4

I call these Spanish enchiladas because I used the Spanish Manchego cheese and ham instead of the usual chicken or beef and cheddar or Jack

enchilada casserole

There are a lot of vegetables too

Spainish enchiladas 1

Corn, tomatoes, celery and green chiles


Start by sauteing onion and celery in butter and olive oil until soft


I used leftover Archer Farms [Target brand] spiral sliced ham for this, it has so much flavor


Stir in ham and corn


The easy sauce is just 1 cup light sour cream, 1 can Cream of Celery soup, and 1 can  Rotel tomatoes and green chiles


simmer this together while you are sauteing the vegetable mixture


Add 1/4 of sauce to vegetables and ham


Add 1/2 of the Manchego cheese and stir to combine


Put about 1/4 of sauce in the bottom of an 8″ x 8″ baking dish and lay out tortillas


Divide filling evenly between the tortillas~ yes, they will be fat!


I added some thin strips of Velveeta for an  extra creamy cheesy center.  You could substitute cream cheese or cheddar or just skip this altogether


Roll up and place in dish, adding any leftover filling at the ends of the rolls


Top with remaining sauce and sprinkle with the rest of Manchego cheese


At this point you can cover the dish and refrigerate for up to 2 days before baking

Even if you are not a fan of Tex-Mex, I think you would like this dish, it’s basically a creamy ham and vegetable casserole that gets a mild kick from the green chiles, but does not have the traditional flavor of enchiladas made with red sauce

Spanish Enchiladas

A unique twist on enchiladas with ham, vegetables and green chiles
Prep Time 30 minutes
Cook Time 50 minutes
Course Brunch, Main Course
Cuisine American, Tex-Mex
Servings 6


  • 3 cups chopped ham [use thick slices like from a spiral sliced ham, rather than thin deli ham]
  • 2 cups fresh or frozen corn kernels
  • 1 medium onion chopped
  • 1 cup chopped celery
  • salt and pepper
  • 1 T butter
  • olive oil
  • 1 can Cream of Celery soup
  • 1 can Rotel diced tomatoes and green chiles
  • 1 cup sour cream [light is fine]
  • 4 oz Manchego cheese grated
  • 2 oz cream cheese or Velveeta cheese optional, cut into 4 or 8 thick strips
  • 4 large flour tortillas


  • Saute onion and celery in butter and a drizzle of olive oil. When veggies are done add corn and ham. Season with salt and pepper and let simmer while preparing sauce.
  • Put soup, tomatoes and sour cream in a sauce pan. Stir to combine and cook over medium heat until hot and just starting to bubble.
  • Spoon 1/4 of sauce into the skillet of ham and vegetables and add 1/2 of the Manchego cheese.
  • Spoon 1/4 of sauce into the bottom of an 8″ x 8″ sprayed baking dish and spread with the back of spoon into a thin layer on bottom of dish.
  • Set up an assembly line by laying out tortillas on a clean surface.
  • Divide ham and vegetable mixture evenly between tortillas.
  • Top each with Velveeta strips or cream cheese [optional for extra creaminess].
  • Roll up tortillas, enclosing filling and place seam side down in prepared baking dish. Tuck any leftover filling into ends of enchiladas.
  • Pour remaining sauce over all and sprinkle with remaining Manchego. Refrigerate until baking time, up to 2 days.
  • Bake uncovered at 350 for 45-60 minutes until hot and bubbling and golden. Let sit 10 minutes before cutting. Serves 4-6


NOTE: Don’t worry about trying to serve these as whole long enchiladas, just cut the cooked dish into large squares for serving.
This is a great do ahead dish, you can make it up to 2 days in advance
Keyword breakfast casserole, enchiladas, green chiles, ham, Tex-Mex

for another printable version of Spanish Enchiladas click here

Spanish enchiladas

Yep! Lookin’ pretty tasty!  Let casserole sit for 5-10 minutes to set up


Don’t bother trying to serve them as whole enchiladas, just cut a big square for serving.  Even though this made 4 big enchiladas, it was perfect for 6 servings.  Also, leftovers freeze beautifully~

Spanish enchiladas 3

This is the same sauce I use for my Secret Chicken Enchiladas here

chicken enchiladas

Or you might like this non traditional version of chicken enchiladas, California Cannelloni here

California Cannelloni

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9 Responses to “Recipe Box, Spanish Enchiladas”
  1. Lynn says:

    Sure sounds good! Even at 6:30AM:@)

  2. Kim says:

    When will you be serving leftovers? Looks completely delicious, full of veggies and cheese. Your baking dish is so beautiful! Pinning!

  3. Mary says:

    Ole! Love all the cheesy goodness in your enchiladas from the Manchego Jenna!

  4. This is a Tastebuds Tuesday feature over at! Thanks for linking up would love for you to link up again! laura

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