Eggs - Ham and Eggs Enchiladas

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SERVING SUGGESTION Serve with fresh fruit to round out the meal.
FILLING CORN TORTILLAS If tortillas are not pliable, microwave on HIGH 1 min. to avoid any cracks when filling.

VARIATION Assemble enchiladas as directed. (Do not refrigerate.) Top with salsa mixture; cover. Bake 20 min. Top with cheese; bake, uncovered, 5 min. or until melted

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  • 8
  • 10 mins
  • 45 mins

Ingredients

  • 2 tsp. oil
  • 4.5 oz. (1/2 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Smoked Ham, chopped
  • 8 eggs, beaten
  • 8 corn tortillas (6 inch)
  • 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • 1 jar (16.7 oz.) green salsa
  • 1/2 cup PHILADELPHIA Original Cooking Creme
  • 2 Tbsp. chopped fresh cilantro

Preparation

Step 1

HEAT oil in large skillet on medium heat. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set.

SPOON egg mixture down centers of tortillas. Top each with 1 Tbsp. cheese; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate overnight.

HEAT oven to 350°F. Mix salsa and cooking creme until well blended; pour over enchiladas. Cover. Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

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