Ham and Egg Enchiladas

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Ham and Egg Enchiladas."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/ham-and-egg-enchiladas-recipe.htm>  20 November 2008.

Ham and Egg Enchiladas Photo
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:
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