Yield: 6 servings
|2 tablespoons||Butter or margarine|
|3 tablespoons||All-purpose flour|
|½ cup||Chicken stock or bouillon|
|1 cup||Milk -OR- half & half|
|1 teaspoon||Onion; grated|
|2 tablespoons||Canned diced green chilies|
|½ cup||Monterey Jack cheese; shred|
|3||Hard-cooked eggs; sliced|
|½ cup||Ham; cooked, chopped|
|6||(8-inch) flour tortillas|
Preheat oven to 375~F. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in stock and milk. Cook, stirring constantly, over medium heat until thickened; remove from heat. Stir in onion, chilies, salt and cheese. Arrange ½ a sliced egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2 tablespoon cheese sauce over ham. Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center.
Place filled tortillas, folded-side down, in a shallow baking pan.
Cover with foil. Bake in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings.