Ingredients
3 cups shredded Mexican cheese blend, divided2 cups cubed fully cooked ham1 small green pepper, chopped1 small onion, chopped1 medium tomato, chopped12 flour tortillas (6 inches)10 large eggs2 cups half-and-half cream2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon onion powder1/2 teaspoon pepperTOPPINGS:4 green onions, thinly sliced1/2 cup cherry tomatoes, quartered1 can (2-1/4 ounces) sliced ripe olives, drainedReduced-fat sour cream, optional
Preparation
Preheat oven to 350°. Place 2 cups cheese and the ham, green pepper, onion and tomato in a large bowl; toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; top with green onions, tomatoes and olives.
Bake, covered, 30 minutes. Uncover; bake until cheese is melted and a knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving. If desired, serve with sour cream.
