Ham and Egg Enchiladas

Ham and Egg Enchiladas

Ham and Egg Enchiladas


Makes 4 servings


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)


  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.

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