Title: Brunch Enchiladas
Categories: Mexican Breakfast Egg Ham
Yield: 3 Servings
| 2 | tb | Olive oil |
| 1 | c | Ham; diced |
| 2 | | Eggs |
| 1 | sm | Onion; diced |
| | ds | Salt |
| | ds | Pepper |
| 2 | tb | Butter |
| 1/4 | c | White flour |
| 1/2 | c | Colby jack cheese; shredded |
| 3/4 | c | Milk |
| | | Salsa |
Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat
butter and whisk in flour. Slowly add milk while whisking. Heat until
thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle
until soft and pliable, but do not allow to harden. Divide the egg mixture
into three tortillas and roll. Pour the white sauce over and top with
cheese. Serve with salsa on the side.