Breakfast Enchiladas - cooking recipe

Ingredients

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

Preparation

Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla;top each with 2 tablespoons of shredded cheese.
Roll up tortillas and place, seam sides down, in a lightly greased 13x9 inch baking dish.
Whisk together the eggs and next 4 ingredients in a large bowl; pour mixture evenly over tortillas.
Cover and refrigerate at least 8 hours.
Remove from refrigerator and let stand 30 minutes at room temperature before baking.
Bake, covered, at 350\u00b0F for 20 minutes; uncover and bake 15 minutes.
Sprinkle with remaining 3/4 cup cheddar cheese and bake 3-4 more minutes or until cheese melts.
Let stand 10 minutes before serving.