Brunch Enchiladas

• 2 c. cubed fully cooked ham
• 1/2 c. chopped green onions
• 10 (8-inch) flour tortillas
• 2 c. shredded Cheddar cheese
• 1 Tbsp. flour
• 2 c. light cream
• 6 eggs, beaten
• 1/2 tsp. salt
• 3 eggs
• 1/3 c. cold water
• about 1 c. hot red pepper sauce (I use Texas Pete)
• 2 c. self-rising flour
• 1 tsp. pepper
• 2 to 2 1/2 lb. chicken
• oil (for frying)
• House Seasoning (follows)

1. In a bowl, beat the eggs with water.
2. Add enough hot sauce so the eggs are bright orange.
3. In another bowl, combine the flour and pepper.
4. Season the chicken with the House Seasoning.
5. Dip the chicken in the egg mixture and then coat well in the flour mixture.

green onions, flour tortillas, cheddar cheese, flour, light cream, eggs, salt, eggs, cold water, hot red pepper sauce, flour, pepper, chicken, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22784 (may not work)