BRUNCH ENCHILADAS
2 cups cubed ham pieces
1 bunch green onions, FINELY chopped
10 flour tortillas (8 inch)
2 cups shredded cheddar cheese, divided
1 tablespoon flour
2 cups half and half
6 LARGE eggs, lightly beaten
FRESH ground sea salt and black pepper
- Preheat oven to 350°.
- Grease a 13×9 baking dish.
- Toss together the ham and green onions.
- Spoon about 1/4 cup of ham and onions onto each tortilla.
- Top with 2 tablespoons of cheese.
- Roll each tortilla tightly and place seam side down in baking dish.
- In a large bowl whisk together the flour, cream, eggs, salt and pepper.
- Pour egg mixture evenly over the tortillas. Cover with saran and refrigerate 8 hours or overnight.
- Bring baking dish to room temperature (30 minutes) before baking.
- Remove saran and cover with foil and bake 25 minutes.
- Uncover, sprinkle with remaining cheese and bake another 5 minutes until cheese is melted.
- Let stand a bit before serving.