Ingredients

• 2 cups Cubed Fully Cooked Ham
• 1/2 cup Chopped Green Onions
• 10 8 inch Flour Tortillas
• 2 cups Shredded Cheddar Cheese
• 1 tbsp Flour
• 1 cup Half & Half Cream
• 6 Eggs Beaten
• 1 tsp Dry Mustard

Directions

Combine ham and onions.  Spread mixture down the center of each tortilla and top with 2 tablespoons cheese. Roll up and place seam side down in greased 9 x 13 pan.  In a bowl, combine flour, cream, eggs and mustard until smooth. Pour over tortillas.  Cover and refrigerate for 8 hours or overnight.  Remove from fridge 30 minutes before baking.   Bake 375° for 25 minutes.  Uncover and bake for 10 minutes.  Sprinkle with remaining cheese and bake 3 minutes longer or until cheese melts.  Let stand 5-10 minutes before serving. Yield 10 enchiladas.