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Creamy Ham & Egg Enchiladas

Creamy Ham & Egg Enchiladas recipe
photo by:kraft
15 min
12 hr 45 min
12 servings

What You Need

 corn tortillas (6 inch)
  slices OSCAR MAYER Deli Fresh Smoked Ham
  hard-cooked eggs, chopped
oz.  (about 1/4 cup) pepitas, toasted, divided
cup  PHILADELPHIA Original Cooking Creme
cup  water
jar   (16.7 oz.) red salsa
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Make It

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.

Kraft Kitchens Tips

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!
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