Ham And Egg Enchiladas

12 ingredients
7 steps

Ingredients

  • 2 tablespoons butter
  • 1 red bell pepper, chopped
  • 3 scallions, chopped
  • 1/2 cup ham, diced
  • 8 ounces sliced black olives, drained
  • 8 eggs
  • 8 flour tortillas
  • 8 ounces monterey jack pepper cheese
  • 10 ounces enchilada sauce
  • 1/2 cup salsa
  • 1 avocado, cut into 8 slices
  • 1/2 cup sour cream

Directions

  1. 1
    Preheat oven to 350.
  2. 2
    Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
  3. 3
    Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
  4. 4
    Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
  5. 5
    Combine enchilada sauce and salsa together and pour evenly over enchiladas.
  6. 6
    Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
  7. 7
    Serve each enchilada with a slice of avocado and 1 T sour cream.

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