Make Ahead Breakfast Enchiladas

I made these at our Sturgeon fishing trip this fall.  Everyone really enjoyed them.  This recipe is a keeper!!

Make Ahead Breakfast Enchiladas
1 1/2 c. half & half milk
5 large eggs
1/2 t. salt
1 1/2 T. flour
2 1/2  c. ham, diced
1/2 c. green onions, chopped
2 1/2 c. cheddar cheese, grated & divided
12 - 8" flour tortillas
Toppings:  salsa, sour cream, & extra green onions or cilantro for garnish
Whisk together:  milk, eggs, salt & flour.  Pour just enough of this liquid to cover the bottom of a sprayed 9x13 pan and set aside the rest. 
Mix together:  ham, green onions & 2 c. cheese.  Scoop 1/3 c. of this onto tortilla and roll up and place in a sprayed 9x13 inch pan. Pour the remaining egg mixture over the top of the enchiladas.  Cover and refrigerate overnight to allow the tortillas to absorb the egg mixture. 
In the morning.....Bake at 350 for 35 to 45 minutes, until the egg mixture looks cooked and tortillas are golden brown. Top with the remaining 1/2 c. grated cheese the last 10 minutes of baking. 
Serve with the toppings of your choice.

**While camping these took about an hour to cook but my little camper oven usually takes much longer to bake.  And if you are serving these to Mike G. don't put cilantro on them!!  :)