Butter a 13×9 casserole dish. Assemble enchiladas: Sprinkle cooked ham and chopped green onions evenly down the center of each tortilla, top with 2 T. shredded cheese. Tightly roll tortillas, placing seam sides down in casserole dish.
Whisk together eggs, Belfonte Half and Half, ¾ tsp. salt and 1/8 tsp. smoked paprika, and pour this mixture over the prepared enchiladas in the casserole dish.
Prepare cilantro-lime crema by combining Belfonte Sour Cream, garlic salt, cilantro and lime in a food processor. Blend until creamy and spread this mixture over the top of enchiladas.
Cover and chill at least 8 hours to overnight. Remove from refrigerator and allow to stand at room temperature 30 minutes before baking.
Bake, covered, at 350 degrees for 20 minutes. Uncover and bake 15 more minutes. Sprinkle with cheese and bake a few more minutes until cheese melts. Let stand 10 minutes before serving.
Yield: 8 to 10 servings