Turkey Breakfast Enchiladas

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Ingredients

Enchilada Filling

2 cups coarsely ground cooked turkey ham approximately 12 oz.
2-4 Tablespoons finely chopped onion green onions work well
2-4 Tablespoons finely chopped green pepper
Approximately 3 cups finely shredded cheddar cheese divided (some will be used on the top during baking)
Eight 7” flour tortillas do not use larger ones

Enchilada Topping

4 eggs beaten
2 cups half and half
1 Tablespoon flour
¼ teaspoon garlic powder
3 drops red hot pepper sauce

Instructions

Directions - Enchilada Filling

Combine turkey ham, onion and green pepper.
Place 1/3 cup mixture at one end of each tortilla.
Top with 2 Tablespoons finely shredded cheese.
Roll up and place in a lightly greased (sprayed) 9x13” pan.

Directions - Enchilada Topping

Combine eggs, cream, flour, salt, garlic powder and pepper sauce.
Spoon over the tortillas, trying to get each tortilla a little wet with the mixture (it helps keep each tortilla soft).
Cover tightly and refrigerate overnight.
Bake at 350 degrees 40-50 minutes. (Cover for the first half way through baking; then uncover for the second half so they firm up.)
Sprinkle with finely shredded cheddar cheese and bake for 5 more minutes.
Let stand 10 minutes or so before serving.

Notes

My mom usually grinds the turkey ham in her food chopper so it is more coarsely ground, but if you don't have one, just finely dice it.
My mom likes to use a glass 9x13 pan for this dish but metal works too if that's what you have.
Use tortillas that are no larger than 6-7 inches. If you have bigger ones, you can trim them to the right size so that everyone's servings look the same. You may be able to get 9 servings from this recipe if you put one enchilada sideways int he pan.

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