Brunch enchiladas

2       tb           olive oil
   1       c            Ham -- diced
   2                    Eggs
   1       sm           Onion -- diced
           ds           Salt
           ds           Pepper
   2       tb           butter
     1/4   c            White flour
     1/2   c            Colby jack cheese -- shredded
     3/4   c            Milk
                        Salsa

  Saute ham and onion in olive oil. Add eggs and
  scramble. In small pan, heat butter and whisk in
  flour. Slowly add milk while whisking. Heat until
  thickened and bubbly. Salt and pepper to taste. Heat
  tortillas on a griddle until soft and pliable, but do
  not allow to harden. Divide the egg mixture into three
  tortillas and roll. Pour the white sauce over and top
  with cheese. Serve with salsa on the side.