Baked Ham and Egg Enchiladas

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the cubed ham and chopped green onions. Place about 1/4 cup of the ham mixture down the center of each flour tortilla, then top with 2 tablespoons of shredded cheddar cheese. Roll up the tortillas and place them seam-side down in a greased 13x9-inch baking dish.

2. 2

   In another large bowl, whisk together the all-purpose flour, half-and-half cream, lightly beaten eggs, and salt (if using) until smooth. Pour this egg mixture over the rolled-up enchiladas in the baking dish.

3. 3

   Cover the baking dish and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake the enchiladas, covered, for 25 minutes. Then, uncover and bake for an additional 10 minutes. Sprinkle the remaining shredded cheddar cheese over the top and bake for 3 more minutes, or until the cheese is melted. Let the enchiladas stand for 10 minutes before serving.