Ingredients
→ Main Ingredients
2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
8 soft taco flour tortillas (8 inches)
→ Egg Mixture
1 1/4 cup half-and-half
4 large whole eggs
1 tablespoon flour
1/2 teaspoon salt
→ Optional Toppings
Salsa
Sour cream
Additional green onions
Steps
Preheat oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray.
In a medium bowl, mix together ham, green onions, and 2 cups of shredded cheddar cheese. Reserve the remaining 1/2 cup of cheese for later use.
Use a 1/2-cup measuring cup to portion out the cheese mixture onto each tortilla. Roll the tortillas and place them seam side down in the prepared baking dish, ensuring the sides are touching.
In a medium bowl, whisk together half-and-half, eggs, flour, and salt until smooth.
Pour the egg mixture evenly over the assembled tortillas in the baking dish. If preparing ahead, cover and refrigerate overnight.
Cover the dish with foil and bake for 30-40 minutes. Then remove the foil, sprinkle the remaining 1/2 cup of cheese over the enchiladas, and bake for an additional 10 minutes or until the tops are golden brown and the egg mixture is set.
Serve the enchiladas plain or with salsa, sour cream, and additional green onions as desired.
Required Tools
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
- Foil
- Measuring cups