Brunch Enchiladas
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
- 6 eggs, beaten
- 1/4 teaspoon salt, optional
Directions
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. 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.
