These sound weird – but really you gotta try them! I put this all together, baked it, sliced it, put some on my plate and thought – hmmm…what am I going to eat when this tastes as bad as it looks? Ha! was I ever wrong! Even the leftovers were great.
2 cups ham, cubed (I zipped mine in the food processor)
2 cups shredded cheddar cheese
8 flour tortillas
2 cups half and half – don’t substitute please!
1 T flour
1/2 cup shredded cheddar cheese on top
Mix together ham and cheese in a bowl – divide evenly onto 8 tortillas and roll up. Fold over the two sides first then roll into an enchilada shape. Time for some options.
Option 1: Place all of the enchiladas into a greased 9 x 13 pan to be baked all at once
Option 2: Place 4 enchiladas into a greased 8 x 8 pan for tomorrow morning and the other 4 into a ziploc bag to be frozen and baked later.
If you chose door 1 – mix up the half and half and eggs and flour with a whisk and pour over the top of the enchiladas. Cover the dish and refrigerate overnight. In the morning bake this at 350* for 30-40 minutes. Top with cheese and put back in the oven to melt the cheese, then eat.
If you chose door #2 – mix together 1 cup half and half, 3 eggs, and 1/2 T flour with a whisk, pour over the top of the enchiladas. Cover and refrigerate overnight. In the morning bake this at 350* for 30-40 minutes. Top with cheese and put back in the oven to melt the cheese and then eat! Do NOT put the other half of the half and half mixture into the freexer with the other enchiladas! Eggs do not freeze well this way. When you are ready to bake the other half – take the enchiladas out of the freezer and place in a greased 8 x 8 pan. Mix up the half and half, eggs, and flour. Pour over the frozen enchiladas, cover and refrigerate overnight, then bake as usual.
Recipe adapted from one found at plainchicken