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Scrambled Egg Enchiladas
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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
  • salsa
  • 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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