BREAKFAST ENCHILADAS
2 cups turkey ham, finely diced
½ cup chopped green onions
10 (8-inch) flour tortillas
2 cups (8 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
2 cups half-and-half
6 eggs, beaten
¼ teaspoon salt
Combine ham and onions. Place about 1/3 cup of the mixture down the center of each tortilla. Top with 2 tablespoons of cheese. Roll up and place seam side down in a greased 9- by 13-inch glass baking dish.
In a medium-size mixing bowl, combine flour, half-and-half, eggs and salt, mixing until smooth. Pour mixture over filled tortillas. Cover with plastic wrap and refrigerate overnight.
To prepare: Remove pan from fridge and let stand for 30 minutes. Heat oven to 350 degrees. Cover pan with foil. Bake at 350 degrees for 25 minutes. Uncover and bake an additional 10 minutes. Sprinkle with remaining cheese and bake 3 minutes longer or until cheese is melted. Let stand 10 minutes
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