These Brunch Enchiladas are the perfect dish to feed a crowd for a weekend breakfast, Saturday brunch with your favorite people or after church Sunday afternoon!
In a large, nonstick skillet over medium-high heat, cook mushrooms, onions, and peppers until peppers are soft. Stirring often so the peppers don't stick to the bottom of the pan. Stir in ham cubes and cook until heated through. Remove from heat.
Spoon 1/4 cup of the ham-and-vegetable mixture down the center of each tortilla. Top each with 2 tablespoons shredded cheese. Roll up tortillas and place seam-side down in a greased 9x13-inch baking dish.
In a large bowl, combine the milk, eggs, and salt, if using, whisking until smooth. Pour over tortillas. Cover with foil and refrigerate 8 hours or overnight.
Remove enchiladas from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F. Bake, covered, 25 minutes. Uncover and bake and additional 10 minutes.
Sprinkle with remaining cheese and continue baking just until cheese is melted. Let stand 10 minutes before serving.
Adapted from Six Sister's Stuff