TLC Cooking "Ham and Egg Enchiladas"

Ham and Egg Enchiladas

Ham and Egg Enchiladas

YIELD Makes 4 servings
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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:

Preheat oven to 350°F.
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.
Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft, stirring occasionally.
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.
Combine enchilada sauce and salsa in small bowl; pour evenly over enchiladas.
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

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