Creamy Ham & Egg Enchiladas - Kraft Recipes Top
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Creamy Ham & Egg Enchiladas

Prep Time
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12 servings

What You Need

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Make It

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  • Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Cover tightly with foil; refrigerate overnight.
  • Reserve 1 Tbsp. pepitas; blend remaining with cooking creme and water in blender 2 min. or until smooth. Cover; refrigerate overnight.
  • Heat oven to 350ºF. Pour salsa over enchiladas; cover with foil. Bake 25 min; top with cheese. Bake, uncovered, 5 min. or until cheese is melted. Meanwhile, microwave cooking creme mixture on HIGH 30 sec. or until heated through. Pour over baked enchiladas; sprinkle with reserved pepitas.

Special Equipment Needed

How to Avoid Cracks When Filling Corn Tortillas

If corn tortillas are not pliable when ready to fill, microwave them wrapped in paper towel on HIGH 1 min.

Food Facts

Also know as Papadzules, this Mayan-style breakfast dish is served primarily in the state of Yucatan. The two contrasting sauces and hard-cooked egg filling make the dish unique. Papadzul means "food for the lords" -- it was often offered to Spanish visitors back in the day!


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 220
Total fat 11g
Saturated fat 4.5g
Cholesterol 140mg
Sodium 560mg
Carbohydrate 18g
Dietary fiber 3g
Sugars 2g
Protein 12g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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