Scrambled Egg Enchiladas

Name: Scrambled Egg Enchiladas
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

8 ingredients

14 steps

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

Directions

1

Melt butter in a large nonstick skillet, over medium heat; add eggs.
2

Cook, without stirring, until eggs begin to set on bottom.
3

Scramble eggs until eggs are thickened but still moist.
4

Remove eggs from heat.
5

Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese.
6

Stir ham into egg mixture.
7

Spoon mixture evenly down centers of tortillas; roll up.
8

Place seam side down in a lightly greased 13x9 inch baking dish.
9

Cover and chill 8 hours.
10

Let stand at room temperature 30 minutes.
11

Bake at 350 degrees (175 C.) for 35-40 minutes or until thoroughly heated.
12

Combine remaining cheese and milk in a small saucepan; cook over medium-low heat, stirring until cheese melts.
13

Spoon over enchiladas.
14

Serve wtih salsa and sour cream.