A delightful twist on breakfast tortillas, combining creamy eggs, savory ham, and a cheesy sauce for a satisfying meal.
Sauté the onion in butter in a large skillet until softened.
Ensure the onion is finely chopped for even cooking and a smoother sauce.
Stir in the flour and cook for a minute to remove the raw taste.
Keep stirring to prevent lumps from forming.
Gradually add the milk and cream, cooking until the mixture thickens.
Use medium heat and constant stirring for a smooth sauce.
Add the green chilies, salt, and white pepper, then remove from heat.
Taste and adjust seasoning as needed.
Scramble the eggs lightly in another skillet and mix in the ham.
Avoid overcooking the eggs; they should remain soft.
Mash the avocados with a sprinkle of salt in a small bowl.
Add a squeeze of lime juice to prevent browning.
Lay out the tortillas and fill each with sauce, eggs, and avocado mash.
Distribute the filling evenly for consistent portions.
Roll up the tortillas and place them seam-side down in a greased baking dish.
Ensure the tortillas are snugly packed to prevent unrolling.
Pour the remaining sauce over the tortillas and bake covered at 325°F for 25 minutes.
Covering the dish helps retain moisture during baking.
Sprinkle cheese over the tortillas and bake uncovered for an additional 10 minutes.
Broil for a minute at the end for a golden crust.
Serve the tortillas topped with salsa and enjoy.
Add a dollop of sour cream for extra creaminess.
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