Comida Kraft
Recipe Box

Make-Ahead Ham & Egg Enchiladas

(10) 8 Reviews
Prep Time
Total Time

8 servings

Have the whole enchilada ready to pop in the oven with this cheesy and delicious make-ahead ham and egg brunchtime bake.

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set, stirring occasionally.
  • Spoon egg mixture down centers of tortillas. Top each with 1 Tbsp. mozzarella; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate up to 12 hours.
  • Heat oven to 350°F. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.
  • Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Sprinkle with cilantro.

Serving Suggestion

Serve with fresh fruit to round out the meal.


Prepare using your favorite salsa.


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


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 280
Total fat 16g
Cholesterol 225mg
Sodium 830mg
Carbohydrate 17g
Dietary fiber 2g
Sugars 2g
Protein 17g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 10 %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.

Ratings & Reviews

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  • bestcook40 |

  • woien |

    I have made this recipe twice...first using corn tortillas and the cooking cream. It is much better made with flour tortillas and without the cooking cream (substituting cream cheese & milk)and seaoning to your taste. I have tried 2 of the cooking creams...they taste terrible and really ruin whatever you are making.

  • cassandra1974 |

    I used half an 8 oz. package of cream cheese and flour tortillas instead of the cooking creme and corn tortillas because that is what I had on hand, and it was very good.