Camp Creek Inn Brunch Enchiladas

Camp Creek Inn Brunch Enchiladas

2 cup cooked ham ground
1⁄2 cup green onions (sliced)
1⁄2 cup green peppers (chopped)
2 1⁄2 cup cheddar cheese (shredded)
8 7-inch flour tortilla shells
4 eggs, beaten
2 cup light cream (or milk)
1 tablespoon all-purpose flour
salt to taste
1⁄4 teaspoon garlic powder
1 dash tabasco sauce

Grease a 12 x 7-inch baking dish. In a bowl combine the ham, onion, and green peppers. Place 1/3-cup of the mixture and 3 tablespoons of the cheese on the edge of each tortilla. Roll up. Arrange tortillas seam side down in prepared dish. In a separate bowl combine the eggs, cream, flour, salt, garlic powder, and Tabasco. Pour sauce over the tortillas. Cover and refrigerate several hours or overnight. Bake uncovered in a 350F oven for 45 to 50 minutes. Sprinkle with the remaining cheese and bake 3 more minutes or until the cheese is melted. Let stand 10 minutes before serving.