Camp Creek Inn Brunch Enchiladas

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

1 1⁄2 hours — 8 Servings

Ingredients

2	cup	cooked ham ground
1⁄2	cup	green onions (sliced)
1⁄2	cup	green peppers (chopped)
2 1⁄2	cup	cheddar cheese (shredded)
8		7-inch flour tortilla shells
4		eggs, beaten
2	cup	light cream (or milk)
1	tablespoon	all-purpose flour
		salt to taste
1⁄4	teaspoon	garlic powder
1	dash	tabasco sauce

Instructions

Grease a 12 x 7-inch baking dish. In a bowl combine the ham, onion, and green peppers. Place 1/3-cup of the mixture and 3 tablespoons of the cheese on the edge of each tortilla. Roll up. Arrange tortillas seam side down in prepared dish. In a separate bowl combine the eggs, cream, flour, salt, garlic powder, and Tabasco. Pour sauce over the tortillas. Cover and refrigerate several hours or overnight. Bake uncovered in a 350F oven for 45 to 50 minutes. Sprinkle with the remaining cheese and bake 3 more minutes or until the cheese is melted. Let stand 10 minutes before serving.