Prep. Time: 15 minutes + chilling
Baking Time: 40 minutes + standing
Servings: 10
Ingredients:
• 2 cups cubed fully cooked ham
• ½ 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 Eggland's Best Eggs, lightly beaten
• ¼ teaspoon salt, optional
Method:
- In a large bowl, combine ham and onions; place about ¼ 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 another large bowl, combine the 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°F (176.7˚C) 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.
http://www.tasteofhome.com/recipes/brunch-enchiladas-3