Ham-Cheese Enchiladas

The Junior League of Long Beach, California

The Western Junior League Cookbook

12 ham slices

1 pound Monterey Jack cheese, cut into 1/2-inch strips

1 4-ounce can green chilies, cut into 1/8-inch strips

12 small flour tortillas

Sauce:

1/2 cup flour

1/4 pound butter

1 quart milk

3/4 pound cheddar cheese, diced

1 teaspoon prepared mustard

1 teaspoon salt

Dash seasoning salt

1/2 onion, grated

Place a ham slice, some Jack cheese, and chili strips on each tortilla and roll tightly. Arrange seam side down, side by side in greased baking dish.

In saucepan blend flour and butter. Gradually stir in milk and cook, stirring until sauce is smooth and thick. Add cheese and seasonings. Add onion. May be made ahead and frozen or refrigerated.

Pour sauce over the tortillas, covering them thoroughly. Bake at 350° for 45 minutes.

Yield: 12 servings (1 enchilada each)

Notes:

1. Halved the recipe successfully

2. Used leftover ham slices from Easter & diced instead of keeping full slice

3. Cheated and diced the onion instead of grating

4. Added corn to enchiladas and sauce