2 c. ham, cubed
1/2 c. chopped green onions
10 8-in. flour tortillas
2 c. cheddar cheese, shredded, divided
1 T. all purpose flour
2 c. half-and-half
6 eggs, beaten
1/4 t. salt
Combine ham and onions; place 1/3 cup down the center of each tortilla and top each with 2 tablespoons cheese. Roll up and place seam-side down in a greased 13×9-inch baking dish. 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 at 350° for 25 minutes; uncover and bake for 10 minutes. Sprinkle with remaining cheese; bake for 3 more minutes, or until cheese melts. Let stand 10 minutes before serving. Makes 10 enchiladas.
Janice L. Thompson, Martin
