Make-Ahead Ham & Egg Enchiladas

Ingredients

• 8 6-inch corn tortillas warmed ()
• 4 oz philadelphia cream cheese softened ()
• 14 slices oscar mayer deli ham smoked fresh chopped
• 8  eggs beaten
• 2 Tbsp cilantro leaves fresh chopped
• 16 oz salsa green
• 2 Tbsp milk 
• 2 tsp oil 
• 1.5 cups mozzarella cheese shredded divided kraft

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oil in large skillet on medium heat.
2. Add ham; cook and stir 1 min. Stir in eggs; cook 2 min. or until set, stirring occasionally.
3. Spoon egg mixture down centers of tortillas. Top each with 1 Tbsp. mozzarella; roll up.
4. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Refrigerate up to 12 hours.
5. Heat oven to 350F.
6. Mix cream cheese, salsa and milk until blended; pour over enchiladas. Cover.
7. Bake 25 min. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.
8. Sprinkle with cilantro.