Creamy Ham & Egg Enchiladas

1. 1

   Top tortillas evenly with ham and eggs, using 1 ham slice and about 1/4 cup eggs for each; roll up.

2. 2

   Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

3. 3

   Cover tightly with foil; refrigerate overnight.

4. 4

   Reserve 1 Tbsp.

5. 5

   pepitas; blend remaining with cooking creme and water in blender 2 min.

6. 6

   or until smooth.

7. 7

   Cover; refrigerate overnight.

8. 8

   Heat oven to 350 degrees F. Pour salsa over enchiladas; cover with foil.

9. 9

   Bake 25 min; top with cheese.

10. 10

    Bake, uncovered, 5 min.

11. 11

    or until cheese is melted.

12. 12

    Meanwhile, microwave cooking creme mixture on HIGH 30 sec.

13. 13

    or until heated through.

14. 14

    Pour over baked enchiladas; sprinkle with reserved pepitas.

* Per serving · 4 servings · Values may vary.

No additional tips available.