Recipe - Brunch Enchiladas

2 cup (8oz) shredded sharp cheddar
One fourth pound Boiled ham, chopped
1/3 cup Sliced green onions
1/3 cup Red or green pepper, chopped
8 Corn (6") tortillas
4 Eggs
1 One half cup Milk
One fourth cup Salsa
1 tablespoon Flour
Sliced ripe olives(optional)

From the Sargento Recipe Collection

In small bowl, combine 1 cup cheese, ham, onion, and bell pepper. Soften
tortillas according to package directions. Divide cheese mixture evenly
among tortillas; roll up and place seamed side down in greased 11 x 7
baking dish. In medium bowl, beat together eggs, milk, salsa and flour.
Pour over tortillas; refrigerate overnight. Cover and bake at 350 45
minutes or until set. remove cover and sprinkle with remaining cheese and
olives, if desired. Yields 8 servings.

Posted to EATL Digest 13 Dec 96

From: Kim Edmunds kedmunds@JUNO.COM

Date: Sat, 14 Dec 1996 18:46:53 EST