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Make-Ahead Ham & Egg Enchiladas

Make-Ahead Ham & Egg Enchiladas recipe
photo by:kraft
A good way to deal with a busy day tomorrow is by making a recipe today that says: Refrigerate overnight. Like these yummy Make-Ahead Ham & Egg Enchiladas.
10 min
40 min
8 servings
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What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
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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