Brunch Enchiladas

(Cara Zosh)

Note: (I liked served with raw diced green peppers on side and sour cream). Cara's family doesn't like onions, so she substitutes with green peppers in enchiladas. Easy to make recipe - serves 10; serve with home fries, bacon or sausage for complete breakfast or brunch for a gang. Prepare night before. Remember to grease the pan as this recipe will stick.

1 lb. finely cubed diced ham
1/2 cup chopped green onions
10 (8-inch) flour tortillas
8-oz. shredded Cheddar cheese
1 tablespoons white flour
2 cups half-and-half cream
6 large eggs
1/4 teaspoon salt

In a medium-size bowl, combine the ham and onions.  Place 1/3 of a cup of mixture down the middle of each tortilla. Top with 2 tablespoons of Cheddar cheese. Roll up, leaving ends open. Place tortillas seam-side down in a greased 13x9x2-inch baking pan. In a large bowl, use a wire whisk to beat together the flour, cream, eggs, and salt. Pour over tortillas. Cover and refrigerate overnight. Remove from refrigerator half an hour before baking. Bake covered in 350 degree oven for 25 minutes. Uncover and sprinkle remaining cheese on top and bake until cheese is melted and lightly browned (if desired).