Comida Kraft
Recipe Box

Make-Ahead Ham & Egg Enchiladas

Make-Ahead Ham & Egg Enchiladas is rated 3.3 out of 5 by 10.
Prep Time
15
min.
Total Time
40
min.
Servings

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.

Substitute

Prepare using your favorite salsa.

Variation

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
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

Rated 3 out of 5 by from I do not see my review but will say this. I do not see my review but will say this. If you plan to freeze this? Use flour small tortillas. They do not hold up well under freezing. I also do not recommend using corn tortillas at all for this recipe. What a disaster. As for the sauce? Use one or two blocks of cream cheese and a cup or more of milk to thin it to gravy consistency. Otherwise, I am changing a lot in this recipe.
Date published: 2011-12-04
Rated 1 out of 5 by from I have made this recipe twice...first using corn tortillas and the cooking cream. 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.
Date published: 2012-01-13
Rated 5 out of 5 by from This is an outstanding recipe. This is an outstanding recipe. You make good use of a variety of ingredients basic to your larder. The new seasoned Philadelphia Cream Cheese makes a sauce for the enchiladas so much simpler than having to create the sauce from scratch. My family really likes this, too!
Date published: 2011-11-29
Rated 4 out of 5 by from I too have used the Philly cooking cremes and have been VERY disappointed! I too have used the Philly cooking cremes and have been VERY disappointed! They taste terrible and make the dish have a runnier consistency. I will GLADLY stick to regular Philly cream cheese and adjust the thickness accordingly.
Date published: 2011-11-30
Rated 1 out of 5 by from This recipe would only be good if you use real cream cheese that is thinned with some half and half... This recipe would only be good if you use real cream cheese that is thinned with some half and half or heavy cream. The Philadelphia cooking creams in the tub tend to taste like "the tub!" I will never use that product again.
Date published: 2011-11-29
Rated 1 out of 5 by from This is a flavorless mess. This is a flavorless mess. Total waste of ham and eggs. I won't use these 'Cooking Creme' products ever again. I tried the Mexican flavored one and it wasn't very good. Why did I waste time and money on another one?
Date published: 2011-11-30
Rated 4 out of 5 by from I used half an 8 oz. 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.
Date published: 2011-12-13
  • 2016-09-29T10:56CST
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