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Breakfast Enchiladas




Source of Recipe


Quick Cooking magazine Feb./March 2000






Recipe Introduction


This is a very convienient casserole that's made the night before and refrigerated. Just pop it in the oven the next morning!





List of Ingredients



• 2 cups of chopped ham
  
• 1/2 cup chopped green onion
  
• 10 flour tortilla's
  
• 2 cups shredded cheddar cheese, divided
  
• 1 TBL. all purpose flour
  
• 2 cups of half and half or milk
  
• 6 beaten eggs
  
• 1/4 tsp. salt optional
  






Instructions



1. Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 TBL. cheese. Roll up and place seam side down in a greased 9x13" baking dish.
   
2. In a bowl, combine the flour, cream or milk, eggs, and salt until smooth. Pour over tortilla's. Cover and refrigerate 8 hours or overnight.
   
3. Remove 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover and bake for 10 minutes.
   
4. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.