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Brunch Enchiladas

From FOOTE CREEK BED & BREAKFAST
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 – 8 inch flour tortillas
2 cups shredded cheddar cheese (divided)
1 tablespoon flour
2 cups half & half cream or milk
6 eggs beaten
1/4 tsp salt		 Combine ham and onions, place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tablespoons cooked hash browns) Top with 2 tablespoons cheese. Roll up and place seam side down in greased 9 x 13 pan. 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 350° for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts. Let stand 5-10 minutes before serving. Yield 10 enchiladas.
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