Scrambled Egg Enchiladas

1. 1

   Melt butter in a large nonstick skillet, over medium heat; add eggs.

2. 2

   Cook, without stirring, until eggs begin to set on bottom.

3. 3

   Scramble eggs until eggs are thickened but still moist.

4. 4

   Remove eggs from heat.

5. 5

   Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese.

6. 6

   Stir ham into egg mixture.

7. 7

   Spoon mixture evenly down centers of tortillas; roll up.

8. 8

   Place seam side down in a lightly greased 13x9 inch baking dish.

9. 9

   Cover and chill 8 hours.

10. 10

    Let stand at room temperature 30 minutes.

11. 11

    Bake at 350 degrees (175 C.) for 35-40 minutes or until thoroughly heated.

12. 12

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

13. 13

    Spoon over enchiladas.

14. 14

    Serve wtih salsa and sour cream.

No additional tips available.