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Brunch Enchiladas




Source of Recipe


RC


List of Ingredients




2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream or milk
6 eggs, beaten
1/4 teaspoon salt, optional


Recipe



Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Yield: 10 enchiladas.