Description:

Breakfast

Source:

Diane

Serves/Makes:12

Ingredients

• 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

Preparation

• 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.

Comments

Assemble this the night before. Makes for a wonderful stress-free weekend breakfast.