Creamy Ham & Egg Enchiladas

Ingredients

• 1 cup four cheese shredded with a touch of philadelphia mexican style kraft
• 12 6-inch corn tortillas ()
• 0.5 cup philadelphia original cooking creme 
• 12 slices oscar mayer deli ham smoked fresh
• 8  hard-cooked eggs chopped
• 0.3 cup pepitas divided toasted
• 16.7 oz salsa red
• 0.3 cup water 

Equipment

• oven
• blender
• baking pan
• aluminum foil
• microwave

Directions

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