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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Ham and Egg Enchiladas
Yield: Makes 4 servings
Ingredients:
2
tablespoons butter
1
small red bell pepper, chopped
3
green onions with tops, sliced
1/2
cup diced ham
8
eggs
8
(7- to 8-inch) flour tortillas
1/2
cup (2 ounces) pepper jack cheese
1
can (10 ounces) enchilada sauce
1/2
cup salsa
1-1/2
cups (6 ounces) pepper jack cheese (optional)
Preparation:
1.
Preheat oven to 350°F.
2.
Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions; cook and stir 2 minutes. Add ham; cook and stir 1 minute.
3.
Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft, stirring occasionally.
4.
Spoon about 1/3 cup egg mixture evenly down center of each tortilla; top with 1 tablespoon cheese. Roll tortillas up and place seam side down in shallow 11X7-inch baking dish.
5.
Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.
6.
Cover enchiladas with foil; bake 20 minutes. Uncover; sprinkle with 1-1/2 cups cheese, if desired. Continue baking 10 minutes or until enchiladas are hot and cheese is melted. Garnish as desired. Serve immediately.
This recipe appears in:
Mexican
