- 2 cups cubed fully-cooked ham
- 1/2 cup chopped green onions
- 10 flour tortillas - (8" dia)
- 2 cups shredded cheddar cheese divided
- 1 tablespoon flour
- 2 cups half-and-half (or milk)
- 6 eggs beaten
- 1/4 teaspoon salt
Combine ham and onions, place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tablespoons cooked hash browns). Top with 2 tablespoons cheese. Roll up and place seam-side down in greased 9- by 13-inch pan.
In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking.
Cover and bake 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts. Let stand 5 to 10 minutes before serving.
This recipe yields 10 enchiladas.