Brunch Enchiladas

1 lb. cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded LDF Cheddar cheese, divided
10 (7-inch) flour tortillas
5 eggs, beaten
2 cups LDF half-and-half cream
1/2 cup LDF milk
1 Tblsp. all-purpose flour
1/4 tsp. garlic powder
1 dash hot pepper sauce

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/8 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla and roll up. Carefully place filled tortillas, seam side down, in a greased 9” x 13” baking dish. In a medium bowl, mix together eggs, cream, milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight. The next morning, preheat oven to 350°. Remove casserole from oven and warm to room temperature.

Bake uncovered in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded LDF cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

Mooo News, December 2007