Brunch Enchiladas

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. 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.