brunch enchiladas

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Servs: 10   Prep:   Cook:

"When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. Plus, they can be easily assembled the day before. -Gail Sykora, Menomonee Falls, Wisconsin"

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Ingredients [?]

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  • add   2 cups shredded Cheddar cheese, divided
  • add   10 (8 inch) flour tortillas
  • add   2 cups cubed fully cooked ham
  • add   1/2 cup chopped green onions
  • add   2 cups half-and-half cream
  • add   6 eggs, beaten
  • add   1 tablespoon all-purpose flour
  • add   1/4 teaspoon salt

Instructions

  1. 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 a greased 13-in. x 9-in. x 2-in. baking dish.
  2. In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
  3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

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