Categories: Breakfast, Mexican, Cheese, Eggs, Ham 
      Yield: 6 servings 
  
      2 tb Butter or margarine 
      3 tb All-purpose flour 
    1/2 c  Chicken stock or bouillon 
      1 c  Milk -OR- half & half 
      1 ts Onion; grated 
      2 tb Canned diced green chilies 
    1/4 ts Salt 
    1/2 c  Monterey Jack cheese; shred 
      3    Hard-cooked eggs; sliced 
    1/2 c  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 1/2 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.