Instructions: Combine ham and onions, place about 1/3 cup down the center of each tortilla (at this point, I top with about 2 to 3 tablespoons cooked hash browns). Top with 2 tablespoons cheese. Roll up and place seam-side down in greased 9- by 13-inch pan.

In a bowl, combine flour, cream, eggs and salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. Remove from fridge 30 minutes before baking.

Cover and bake 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until cheese melts. Let stand 5 to 10 minutes before serving.

This recipe yields 10 enchiladas.

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