Ham and Egg Enchiladas

1 Tbsp cornmeal
2 cups diced cooked ham
4 oz. (1 cup) shredded Monterey Jack cheese
1/2 cup sliced green onions
1 (4.5-oz.) can chopped green chiles, drained
8 (8-inch) flour tortillas
6 eggs
1 cup half-and-half
1 Tbsp all-purpose flour
3 drops hot pepper sauce
4 oz. (1 cup) shredded Cheddar cheese
Shredded lettuce and chopped tomatoes

Heat oven to 350 degrees (F). Grease a 13x9-inch (3-quart) baking dish; sprinkle with cornmeal. In medium bowl, combine ham, Monterey Jack cheese, onions, and green chiles. Spoon about 1/3 cup of the mixture down center of each tortilla. Roll up tightly; place in greased and cornmeal-coated baking dish.

In medium bowl, combine eggs, half-and-half, flour, and hot pepper sauce; beat well. Pour evenly over filled tortillas. Cover with foil. Bake at 350 degrees for 35 to 40 minutes or until eggs are set. Remove from oven; sprinkle with Cheddar cheese. Cover; let stand 5 minutes. Top with shredded lettuce and chopped tomatoes.

Makes 8 servings.