Breakfast Enchiladas

• 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

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 350u0b0F 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.

ham, green onion, corn tortillas, cheddar cheese, eggs, green chilies, version, salt, ground red pepper

Taken from www.food.com/recipe/breakfast-enchiladas-230564 (may not work)