After baking, cool to room temperature and do not top with sour cream or salsa. Leftovers will keep in the refrigerator up to 2 days, tightly covered. They can also be frozen up to 1 month: tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn.

These enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350 degrees F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. Then serve with sour cream and salsa.

I do not recommend freezing these before they are baked.

2 cups deli ham , chopped small
1/2 cup diced green onions
2 1/2 cups shredded cheddar cheese , divided
10 (8-inch) flour tortillas
1 1/4 cups half-and-half
4 large eggs
1/2 teaspoon salt
1 tablespoon flour
salsa, sour cream, and extra green onions or cilantro for serving

Coat a 9×13 inch baking dish with nonstick cooking spray.
Mix together the ham, green onions and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions or cilantro.


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