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- 1 tbsp (15 ml) butter or margarine
- 12 large eggs, beaten
- 1/2 16 oz (448 grm). processed cheese spread loaf with pepper(i.e. Velveta Mexican), cut up and divided
- 1-1/2 cups (350 ml) chopped cooked ham
- 12 8-inch tortillas
- 2 tbsp (30 ml) milk
- sour cream
- Melt butter in a large nonstick skillet, over medium heat; add eggs.
- Cook, without stirring, until eggs begin to set on bottom.
- Scramble eggs until eggs are thickened but still moist.
- Remove eggs from heat.
- Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese.
- Stir ham into egg mixture.
- Spoon mixture evenly down centers of tortillas; roll up.
- Place seam side down in a lightly greased 13x9 inch baking dish.
- Cover and chill 8 hours.
- Let stand at room temperature 30 minutes.
- Bake at 350 degrees (175 C.) for 35-40 minutes or until thoroughly heated.
- Combine remaining cheese and milk in a small saucepan; cook over medium-low heat, stirring until cheese melts.
- Spoon over enchiladas.
- Serve wtih salsa and sour cream.
- Assemble this the night before. Makes for a wonderful stress-free weekend breakfast.
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