Scrambled Egg Enchiladas

1. 1

   Melt butter in a large nonstick skillet over medium heat; add eggs. Cook, without stirring, until eggs begin to set on bottom.

2. 2

   Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heat.

3. 3

   Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese. Stir ham into egg mixture.

4. 4

   Spoon mixture evenly down centers of tortillas; roll up, jellyroll fashion. Place seam side down in a lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours. Let stand at room temperature 30 minutes.

5. 5

   Bake at 350u00b0 for 40 minutes or until thoroughly heated.

6. 6

   Combine remaining cheese and milk in a small saucepan; cook over medium heat, stirring until cheese melts. Spoon over enchiladas.

No additional tips available.