Creamy Ham & Egg Enchiladas

Directions

1. 1
   Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up.
2. 2
   Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
3. 3
   Cover tightly with foil; refrigerate overnight.
4. 4
   Reserve 1 Tbsp.
5. 5
   pepitas; blend remaining with cooking creme and water in blender 2 min.
6. 6
   or until smooth.
7. 7
   Cover; refrigerate overnight.
8. 8
   Heat oven to 350 degrees F. Pour salsa over enchiladas; cover with foil.
9. 9
   Bake 25 min; top with cheese.
10. 10
    Bake, uncovered, 5 min.
11. 11
    or until cheese is melted.
12. 12
    Meanwhile, microwave cooking creme mixture on HIGH 30 sec.
13. 13
    or until heated through.
14. 14
    Pour over baked enchiladas; sprinkle with reserved pepitas.