Breakfast Enchiladas

Ingredients

• 2 cups cooked ham, diced (about 3/4 pound)
• 1/2 cup green onion, diced
• 10 corn tortillas
• 2 cups cheddar cheese, shredded and divided
• 6 large eggs
• 1 (4 1/2 ounce) can chopped green chilies
• 2 cups half-and-half (I’ve used the fat-free version)
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper

Instructions

1. Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
2. Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
3. Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
4. Cover and refrigerate at least 8 hours.
5. Remove from refrigerator and let stand 30 minutes at room temperature before baking.
6. Bake, covered, at 350°F for 20 minutes; uncover and bake 15 minutes.
7. Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
8. Let stand 10 minutes before serving.