Ham and Egg Enchiladas 2 tablespoons butter or margarine 1 small red bell pepper, chopped 3 green onions with tops, sliced 1/2 cup diced ham 8 eggs 8 (7 to 8-inch) flour tortillas I think mine were bigger - I only made six 2 cups (8 ounces) shredded Colby-Jack cheese with jalapeno peppers, divided 1 can (10 ounces) enchilada sauce 1/2 cup prepared salsa Sliced avocado, fresh cilantro and red pepper slices for garnish I didn't garnish 1. Preheat over to 350 degrees F. 2. Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions; cook and stir 2 minutes. Add ham; cook and stir 1 minute. 3. Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set, but still soft, stirring occasionally. 4. Spoon about 1/2 cup egg mixture evenly down the center of each tortilla; top with 1 tablespoon cheese. Roll tortillas up and place seam side down in shallow 11x7 baking dish. 5. Combine enchilada sauce and salsa in small bowl. Pour evenly over enchiladas. 6. Cover enchiladas with foil; bake 20 minutes. Uncover; sprinkle with remaining cheese. Continue baking 10 minutes or until enchiladas are hot and cheese is melted. Garnish, if desired. Serve immediately. Makes 4 servings. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page